Classic Tagliatelle with Tomato, Garlic, and Parsley: Chef Hubert's Quick Recipe

• 250 g Panzani egg tagliatelle
• 230 g tomatoes
• 6 tablespoons olive oil
• 1 sprig rosemary
• 1/2 red pepper
• 2 cloves garlic
• 2 tbsp chopped parsley
• Salt, to taste

• Prep time: 15 minutes
• Cook time: 10 minutes

Difficulty: Easy

1. Cook the tagliatelle in 3 liters of boiling salted water for about 10 minutes. Drain well.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the finely chopped red pepper and diced garlic. Cook gently until fragrant.
4. Stir in the pasta and chopped parsley.
5. Pass the tomatoes through a sieve to make a smooth puree. Reheat the puree and mix it thoroughly with the pasta.
6. Serve on a platter. Garnish with rosemary if desired.

Adapted from The Book of Dough by Chef Hubert