If you are looking for a summer pasta this recipe is made for you. I know, cherry tomato confit requires that you use the oven for around 1 1/2 hours, but in the meantime you can go outside, get a coffee with a friend and came back home when it’s baked. For this recipe you need about 20 cherry tomato pieces. You can use the rest for topping bruschetta, filling sandwiches or a bagel. Why not?
For the green tea tagliatelle
200 gr double milled durum-wheat semolina flour (I used De Cecco)
2 tsp green tea powder
¼ tsp salt
2 tbsp extra-virgin olive oil
100 ml warm water
For the seasoning
cherry tomato confit
6 big capers (plus 4 for garnish)
1 red chilli
2 tbsp pine nuts
juice of 1 orange
extra-virgin olive oil
orange zest to garnish
fresh thyme to garnish
For the cherry tomato confit
500 gr cherry tomato
3 cloves garlic finely sliced
extra-virgin olive oil
Prepare cherry tomato confit in advance.
Preheat the oven to 150°.
Slice each cherry tomato in half and set them cut side down in a pan. Pour extra-virgin olive oil on the top and add garlic, fresh thyme and brown sugar. Roast the tomatoes for about 1 ½ hour, until fragrant and caramelized. Remove from the oven and allow to cool completely.
For the tagliatelle, mix flour with green tea powder and salt. Incorporate warm water and oil and start kneading the dough fo several minutes, until smooth and elastic. Wrap in plastic wrap and let rest in the fridge for at least 20 minutes.
Bring the dough from the fridge and cut in two equal parts. Sprinkle each piece with flour and roll out into a rectangle. Sprinkle again with flour and fold the rectangle in half lengthway. Slice with a sharp knife into pieces. Unroll strips, dust carefully with flour and set aside. Personally I don’t like the tagliatelle too thin, mine are 2 mm thick.
For the seasonign, start roasting pine nuts, then set aside. Meanwhile mince finely 6 capers and seedless red chilli. Heat extra-virgin olive oil in a large pan. Add capers and chilli and cook gently for around 3 minutes. Pour the juice of an orange and simmer until half-reduced.
Meanwhile bring a pan of salted water to boil and cook the tagliatelle until al dente. Drain the pasta and put into the sauce pan. Add cherry tomato confit and roasted pine nuts and toss well.
Serve the tagliatelle on a plate, drizzle with extra-virgin olive oil and garnish with capers, orange zest, fresh thyme and black pepper.