Tagliatelle is one of the most interesting forms of pasta, simply because of its appearance. The flat pasta makes a great base for vegetarian and non vegetarian sauces. This is the first time that i have tried tagliatelle and it turned out real nice!
- Tagliatelle - 200 gms
- Garlic - 4 cloves finely chopped
- Onions - 1 small, finely chopped
- Green Chilies - 3 medium size, finely chopped
- Pork salami - 10 strips, cut in 1 cm squares
- Garlic Mayonnaise - 2 tbsp.
- Whipped Cream - 2 tbsp.
- Salt & pepper to taste
- Chili Flakes - 1/2 tsp
- Keya Peri Peri seasoning - a pinch
- Keya all purpose garnishing - 1/2 tsp.
- Olive oil - 1 tbsp
- Cheddar cheese for garnishing
- In a deep pan, boil water. When the water begins to bubble, add the tagliatelle and boil for 4 minutes or till the pasta is soft. Drain the water and sprinkle a few drops of olive oil so that the pasta does not stick.
- In a separate pan, add olive oil and let it get warm. Add onions, garlic, green chilies and saute till the onions become soft and the garlic is cooked.
- Now add salt, pepper, peri peri seasoning, all purpose seasoning and saute for 30 seconds. Add the cut pork salami and saute for a minute till the salami is a little cooked.
- In a bowl, mix whipped cream and mayonnaise. If you think it is a little thick, add 2 tbsp. of milk in it. Add this mix to the pan and saute for 20 seconds.
- Add the boiled tagliatelle and using tongs mix with the sauce.
- To serve, sprinkle cheddar cheese and chili flakes.
Note: I have used pork salami with this pasta. You can also use finely chopped carrots, broccoli and capsicum.