Supreme quality

For the tomato sauce

500g datterini or Piccadilly tomatoes
1 clove of garlic
1 pinch of red chilli powder
1 pinch of sugar
Extra virgin olive oil

For the tagliatelle

200 g of 00 flour
2 free range eggs
a pinch of salt

Grated Parmigiano Reggiano cheese and a small piece of butter for the finish.


  1. Cut the cherry tomatoes into four.
  2. Put a drizzle of oil in the pan with the garlic clove and bring to temperature, making sure it does not fry, add the red chilli powder and leave to infuse.
  3. Then add the cherry tomatoes, salt, sugar and a few fresh basil leaves.
  4. Cook for a few minutes until the tomatoes release their juice and become softer.
  5. Pour them into the blender glass, add some fresh basil leaves, a drizzle of oil, season with salt if necessary and blend until you obtain a smooth and velvety sauce and set aside.
  6. Put the flour on a work surface, taking care to keep a little aside, which will be used to knead later, adding it little by little so that the dough is not too hard.
  7. Form a hole in the middle of the flour with the help of your fingers and break the eggs into it.
  8. With the help of a fork, beat them slowly, gradually incorporating the flour until you obtain a workable dough.
  9. Compact the mixture and knead vigorously for at least 5 minutes until a smooth and elastic dough is obtained.
  10. Wrap the dough obtained in cling film and leave it to rest for 30 minutes on the work surface.
  11. After the necessary time, pick up the dough and roll it out with the help of a rolling pin, dusting it with flour until you obtain a smooth and thin sheet, turning it several times on itself in order to obtain a round shape.
  12. Once ready, roll it up and cut it with a knife, obtaining the desired size.
  13. Spread the cut dough out on the work surface by sprinkling it with flour and let it dry.
  14. Then cook the pasta in boiling salted water for about 3-4 minutes, drain and season with the tomato sauce, a small piece of butter, a drizzle of extra virgin olive oil, accompanied by plenty of grated Parmigiano Reggiano cheese.