When you have fresh pasta (that you either made yourself or bought), you really don't need to do much to it because it's already going to be so good. That's the reason why this recipe works so well. Fresh, silky noodles topped with quartered tomatoes, nutty and creamy Pecorino cheese, and chopped parsley. Add a little olive oil and you're in business. Great for a weeknight meal or when you don't really feel like doing much at all.
- 1 pound fresh tagliatelle pasta
- Extra-virgin olive oil
- 3-4 cherry tomatoes, quartered
- Pecorino Romano cheese, grated
- Zest of ¼ lemon
- 2 sprigs parsley, chopped
- Salt and freshly ground black pepper, to taste
Cook the pasta in a pot of well-salted boiling water (should taste like the sea), for about 4-5 minutes, or until reached your desired level of doneness. Drain and immediately combine with some olive oil, tossing well. Add the remaining ingredients, toss, and season to taste.