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Tagliatelle with Tomato Sauce
(Tagliatelle Napolitan)


Tagliatelle pasta tossed in a basil-flavored tomato sauce and garnished with grated cheese. This dish is a native of the famous Naples city, in Italy.

Vegetarian Italian Cooking

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Serves: 4 
Cooking time (approx.):  minutes
Style: Italian Vegetarian

300  grams (12  oz) uncooked tagliatelle pasta
2  tablespoon(s) butter
1  onion(s) sliced
2  teaspoon(s) finely chopped or grated garlic
1  tablespoon(s) plain flour
1  cup(s) water
4  large ripe red tomatoes blanched skinned and chopped
1  cup(s) tomato puree
salt, sugar and freshly milled black pepper to taste
2  tablespoon(s) fresh basil shredded
a generous amount of grated parmesan cheese to garnish

  1. Cook the tagliatelle pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm.
  2. For the napolitan sauce, heat the remaining butter in a saucepan and saute the sliced onions on low heat for about 2  minute(s) or till pale. Add the garlic and plain flour. Saute for a few seconds on medium heat.
  3. Add the water and mix well. Bring to a boil. Add the chopped tomatoes, tomato puree and simmer for about 15  minutes. Season with salt, sugar and freshly milled pepper.
  4. Strain the sauce. Add the basil and simmer for about. 6  minutes whilst stirring or till the sauce is well thickened and rich red in color. Add some butter and mix.
  5. Mix the tagliatelle in the warmed napolitan sauce till well heated through only at serving time.


  • Fresh herbs can be substituted with comparitively lesser amounts of dry ones.
  • It is important to cook the pasta till it is almost cooked or till just underdone. Refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. Alternatively, toss in some melted butter till heated through. This will help separate them out.
  • It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce.
  • The best quality parmesan cheese will be labelled Parmigiano Reggiano.
  • Any cheese favorable to individual taste can be used.

Serve hot generously topped with: grated parmesan cheese

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