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Tagliatelle Pasta

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


Here’s a simple way to cook tagliatelle pasta: fresh or dried! Add a flavor-popping marinara sauce and garnish with basil and Parmesan.


  • 8 ounces dry or 12 ounces fresh tagliatelle
  • 3 large garlic cloves
  • 2 tablespoons unsalted butter
  • 28-ounce can whole fire roasted or San Marzano tomatoes, drained
  • 1 15-ounce can tomato sauce, fire roasted if possible
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon (or oregano)
  • 1/2 teaspoon kosher salt
  • Fresh basil, to garnish
  • Parmesan cheese, to garnish


  1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente, about 3 minutes for fresh pasta and about 7 to 9 minutes for dried (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
  2. Prepare the sauce: Mince the garlic. Add the butter to a medium saucepan and melt it over medium heat. Once melted, add the garlic and sauté until fragrant, about 1 minute. Turn down the heat and carefully add the drained whole tomatoes, taking care as it will spit when the tomatoes hit the hot oil. Use a potato masher to break up the tomatoes into small pieces.
  3. Add the tomato sauce, dried basil, tarragon, fresh basil, kosher salt, and several grinds of black pepper. Simmer for 15 minutes. 
  4. When the pasta is done, toss with the tomato sauce. Serve immediately garnished with fresh basil and plenty of grated Parmesan cheese (storing leftovers of fresh pasta are not recommended).
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Pasta
  • Diet: Vegetarian