The cherry tomatoes, both yellow and red, are washed and seasoned with extra virgin olive oil, salt, and a pinch of sugar, then briefly roasted in the oven. The tagliatelle are boiled to perfection and sautéed in a pan with some of the roasted cherry tomatoes. The dish is completed with pieces of Nobili bocconcini and a touch of fresh oregano, creating a perfect balance between the richness of the bocconcini and the vibrancy of the cherry tomatoes.
- 500 g of fresh egg tagliatelle;
- 500 g of Nobili Bocconcini;
- 250 g of yellow cherry tomatoes;
- 250 g of red cherry tomatoes;
- Extra virgin olive oil;
- Fresh oregano;
- Sugar;
- Salt;
Method:
- Wash the cherry tomatoes, without detaching them from their stem, and place them in a baking dish; season them with oil, salt, and sugar and bake at 200°C for 6 minutes.
- Cook the tagliatelle in salted boiling water
- Heat a drizzle of oil in a pan with half of the freshly roasted cherry tomatoes, drain them into the pasta and sauté for a minute and a half;
- Serve with the cherry tomatoes, Nobili bocconcini pieces, and oregano.
A must-try dish for a summer evening.