We love pasta dishes. Pasta meals are always a success in our house, whether it is covered in sauce or served in a plain and simple way like today's dish they are always enjoyed by all.
One foodie product that I love are artisan products. So when the hubby saw some deliciously red tagliatella on a recent shopping trip he knew that it would go down well. This red tagliatella is made red by using beetroot juice and Bardo red wine. A pasta like this does not need a heavy sauce, it needs complimenting with traditional Italian flavours.
This is what I did...
Garlic, Basil, Olive Oil and Parmesan Pasta
250g artisan pasta
2 large garlic cloves
1tbsp chopped fresh basil leaves
2tbsp extra virgin olive oil
1 - Cook the pasta in a pan of salted boiling water for 6 minutes or until al dente
2 - Drain the pasta and leave in the colander
3 - In the pan gently heat the olive oil and add the crushed garlic. Cook gently for 5 minutes.
4 - Add the pasta and toss together until the pasta is coated in the garlic oil
5 - Scatter over the basil, grate in Parmesan cheese to taste and thoroughly mix
6 - Serve with a little extra Parmesan and garnish with a little basil