Tagliatelle with Tomato Sauce

Total time 60 mins

Homemade pasta is easy with this simple tagliatelle recipe. The tomato sauce seasoned with a little Kikkoman Sauce for extra umami-richness. Suitable for vegetarians

Ingredients

2 portion(s)
300 g
plain white flour
3 
eggs
3 pinch
of salt
1 tsp
olive oil
water
1 
onion, diced
 ½ 
celery, diced
3 tbsp
olive oil
1 
clove garlic, crushed
1 tbsp
tomato paste
600 g
tomato passata
2 pinch
sugar
1 pinch
pepper, ground
150 g
cherry tomatoes, halved or quartered
1 tsp
rapeseed oil
1 tbsp
honey
 ½ bunch
basil leaves
2 
balls mozzarella, torn into small pieces

Preparation

Step 1

Mix the flour, eggs, 2 pinches of salt and 1 teaspoon of olive oil in a bowl and knead into a dough. If the mixture is too dry, add a little water. Shape the dough into a ball, wrap it in cling film and let it rest for at least 30 minutes.

Step 2

Wash, peel and dice the onion and celery. Sweat both in a saucepan with 3 tablespoons of olive oil for 10 minutes. Add the crushed garlic and tomato paste to the saucepan and sweat with it for a couple of minutes.

Step 3

Now deglaze the whole thing with the tomato passata and slowly continue to cook for 10 minutes. Season to taste with 1 tbsp Kikkoman Soy Sauce​​​​​​​, sugar and pepper.

Step 4

Glaze the cherry tomatoes in a pan with rapeseed oil, 1 tbsp Kikkoman Soy Sauce and honey for a few minutes.

Step 5

Bring a saucepan with plenty of water and a pinch of salt to a boil. Roll out pasta dough evenly with a little flour on a work surface, then thinly roll out the dough. Use a knife to cut strips approx. 1.5 cm wide, loosen them up to prevent them sticking together and add them to the boiling water.

Step 6

As soon as the tagliatelle are cooked (3-5 minutes), drain and serve on a plate with the tomato sauce. Garnish with basil, mozzarella and the glazed tomatoes.

Recipe-ID: 956

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Mix the flour, eggs, 2 pinches of salt and 1 teaspoon of olive oil in a bowl and knead into a dough. If the mixture is too dry, add a little water. Shape the dough into a ball, wrap it in cling film and let it rest for at least 30 minutes.

Wash, peel and dice the onion and celery. Sweat both in a saucepan with 3 tablespoons of olive oil for 10 minutes. Add the crushed garlic and tomato paste to the saucepan and sweat with it for a couple of minutes.

Now deglaze the whole thing with the tomato passata and slowly continue to cook for 10 minutes. Season to taste with 1 tbsp Kikkoman Soy Sauce​​​​​​​, sugar and pepper.

Glaze the cherry tomatoes in a pan with rapeseed oil, 1 tbsp Kikkoman Soy Sauce and honey for a few minutes.

Bring a saucepan with plenty of water and a pinch of salt to a boil. Roll out pasta dough evenly with a little flour on a work surface, then thinly roll out the dough. Use a knife to cut strips approx. 1.5 cm wide, loosen them up to prevent them sticking together and add them to the boiling water.

As soon as the tagliatelle are cooked (3-5 minutes), drain and serve on a plate with the tomato sauce. Garnish with basil, mozzarella and the glazed tomatoes.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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