Tagliolini Alla Frantoiana

Tagliolini with Oil and Herbs

500 g Fresh Tagliolini
Extra Virgin Olive Oil
2 cloves garlic
Parmesan or Pecorino Cheese
Optional: 3 small ripe tomatoes, black pepper

Taglierini with Saffron Sauce

1 lb. Egg Pasta
7 oz. Pancetta
3 oz. Proscuitto
2 cups Heavy Cream
18 Cherry Tomatoes
5 tbsp Olive Oil
2 tsp saffron
1 shot Cognac
Grated Parmesan Cheese
1 oz. Butter

Pesto Alla Trapanese

5 Garlic Cloves
2 oz. Basil Leaves
½ cup Olive Oil
3 oz. Almonds
10 oz. Tomato Pulp (fresh or canned)
3 oz. Pecorino Cheese

Tagliolini with Oil and Herbs

Cut fresh pasta into tagliolini and leave them on the work surface to dry. Finely chop generous quantities of the fresh herbs and leave to soak with the garlic in the oil.

Cook pasta, drain and toss with the herb dressing. Provide plenty of freshly grated Parmesan or Pecorino cheese to be placed table side.

A variation on this recipe is to add a good shake of black pepper and three baby tomatoes, peeled, and chopped. In the summer time, when there are fresh, juicy tomatoes available, they can be added raw.

Taglierini with Saffron Sauce:
Prep pasta. Cut Pancetta and Prosciutto in small cubes (1/8 of inch) and place them in a sauce pan at medium heat and let them cook for two minutes. Then add the cognac and let evaporate. At this point add the tomato (cut it in 4 parts) and cook for 5 minutes.

Add the cream and saffron and bring it to a boil, at this point put pasta in salted water and cook for 45 seconds, drain and place in sauce, add the butter (cut in small pieces) and Parmesan cheese.

Pesto Alla Trapanese:
If using fresh tomatoes, blanch them and peel them. Cut in half and remove seeds. Place all ingredients in blender for one minutes.

Cook pasta and dress with cold pesto-- never cook the pesto or it will lose its flavor.