Tagliatelle is the classic pasta of the Emilia-Romagna region of Italy. Individually, they are long, flat ribbons, similar in shape to Kway Teow, but typically about 0.65cm to 1cm (0.25 to 0.375 inches) wide. I bought these the other day at Batu Bersurat and totally forgot about it until today. So, its tagliatelle for dinner tonight.
Ingredients
Tagliatelle- for 4 persons: boiled in water seasoned with oil and salt, drained
2 garlics-chopped
20 slices of pastrami-sliced thinly
basil leaves-chopped
4-5 pieces of sun-dried tomato - thinly sliced
3 slices of cheese-sliced thinly
a little milk
seasoning:
salt
white pepper
chicken stock
steps:
1. In a pan, heat a little olive oil and add in chopped garlic. Fry till the garlic is light brown in colour
2. Add in the pastrami, tomatoes and basil leaves, stir to combine and fry for about 2 minutes.
3. Add in the pasta, stir and fry for another minute or so.
4. Add in the milk and seasoning, stir.
5. lastly add in the cheese and dish up
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