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<Recipe recipeId="77803" locale="en">
<RecipeHeader>
<RecipeTitle>TAGLIATELLE - Tagliatelle with Garlicky Tomato Sauce</RecipeTitle>
<Category>liatelle with Garlicky Tomato Sauce</Category>
<NbPersons>4</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
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<IngredientList>
<IngredientText>F&amp;W
STAFF-FAVORITE
Known as tagliatelle all&apos;aglione in Tuscany, this dish is named for the generous amount of garlic (aglio in Italian) in the sauce. It&apos;s simple to prepare, but full of Mediterranean flavor.</IngredientText>
<Ingredient id="2144" quantity="0.3333333333333333" unit="cup" comment="" defaultState="true" weightGram="216.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.3333333333333333" unit="cup">1/3 cup</IngredientQuantity>
<IngredientItem>extra-virgin olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="4.0" unit="large" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="large">4 large</IngredientQuantity>
<IngredientItem>garlic cloves</IngredientItem>
<IngredientComment>thinly sliced</IngredientComment>
</Ingredient>
<Ingredient id="2001" quantity="1.25" unit="pounds" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.25" unit="pounds">1 1/4 pounds</IngredientQuantity>
<IngredientItem>plum tomatoes</IngredientItem>
<IngredientComment>cored and chopped</IngredientComment>
</Ingredient>
<Ingredient id="746" quantity="0.25" unit="teaspoon" comment="" defaultState="true" weightGram="1.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.25" unit="teaspoon">1/4 teaspoon</IngredientQuantity>
<IngredientItem>crushed red pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<IngredientQuantity quantity="0.5" unit="pound">1/2 pound</IngredientQuantity>
<IngredientItem>dried tagliatelle</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<RecipeText>Directions
In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until softened and fragrant, about 2 minutes. Add the tomatoes, crushed red pepper and a generous pinch of salt and cook, stirring occasionally, until the tomatoes break down and form a sauce, 20 minutes. Season the sauce with salt; keep warm.
Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente. Reserve 1/2 cup of the cooking water, then drain well.
Add the pasta and half of the cooking water to the sauce and toss over moderately low heat until coated, 2 minutes; add more of the cooking water if the pasta seems dry. Transfer the pasta to shallow bowls and serve.

MAKE AHEAD The sauce can be refrigerated overnight. Reheat before tossing with the pasta.
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