Spaghetti in cialda di Parmigiano

Tagliolini is probably one of my favorite type of pasta. I don’t get to eat pasta too often here in San Diego, but when I do, this is how it looks like. This is a dish of extreme simplicity but extraordinary flavor probably like many Italian pasta dishes. Here is how you make it.


– Tagliolini pasta (preferably an Italian brand, I chose De Cecco)

– fresh cherry tomatoes

– fresh basil

– pine nuts

– salt and pepper to taste

– EVO oil as needed

– 2 cloves of garlic

– large grain salt for the cooking water

– Parmigiano Reggiano cheese grated


Grate enough Parmigiano Reggiano to make a 1/3 inch thick layer in a medium size non stick pan.

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On slow heat, let it melt completely and remove from the stove. After a few minutes lift it with a spatula and place it over a cup or a glass with a wide bottom and let it dry completely.

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Once cool, place it in the fridge for at least one hour so it will get solid enough not to lose its shape once you place the hot pasta in it.

In the meantime, prepare the cold tomato sauce for the pasta. Chop the cherry tomatoes, the basil and place it in a bowl along with the pine nuts. Add EVO oil, salt and pepper to taste.

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Bring some water to boil and add the salt then the Linguine. In a larger non stick pan warm up some oil with the garlic until it browns, then turn off the heat and remove the garlic. Cook the Lnguine 1-2 min less than the cooking time so the pasta will remain “al dente.” Drain the cooking water and place the Linguine in the pan with the garlic flavored oil and keep cooking on slow heat. Add the tomato sauce and grate some Parmigiano cheese on it until melted. Plate the pasta in the Parmigiano bowl you have previously made and you are done!

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Voila’! Another delicious dish is made…perfect to indulge on a warm Summer night. I hope you will make it again at home and stay tuned for the next delicious recipe!

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This entry was published on July 10, 2016 at 19:09. It’s filed under Primi Piatti, Tradizione Italiana, Vegetariano and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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