Fresh Tagliatelle with Garlic and Herb Olive Oil

Handmade ribbon pasta tossed in fragrant garlic and herb-infused olive oil, garnished with freshly grated Parmesan for a simple yet elegant start. This dish highlights the freshness of homemade pasta balanced with aromatic herbs and a subtle garlic kick.

Steps

1. Bring a large pot of salted water to a boil. Cook the fresh tagliatelle for 2-3 minutes or until al dente. Drain and reserve a small cup of pasta water. 2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. 3. Add the sliced garlic and sauté gently until fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic. 4. Stir in the chopped rosemary and thyme, cooking for another 30 seconds to release their aromas. 5. Add the drained tagliatelle to the skillet and toss well to coat in the garlic and herb oil. If the pasta seems dry, add a splash of reserved pasta water. 6. Season with salt and freshly ground black pepper to taste. 7. Plate the pasta and generously sprinkle with freshly grated Parmesan. 8. Garnish with chopped fresh parsley if desired and serve immediately.

100g fresh tagliatelle 2 tbsp extra virgin olive oil 2 cloves garlic, thinly sliced 1 tsp fresh rosemary, finely chopped 1 tsp fresh thyme, finely chopped Salt, to taste Freshly ground black pepper, to taste 15g Parmesan cheese, freshly grated Fresh parsley, chopped (optional, for garnish)