Tagliatelle with confit cherry tomatoes, honey mushrooms and pesto

Name: Tagliatelle with confit cherry tomatoes, honey mushrooms and pesto
Prep time: 50 min
Cook time: 130 min
Total time: 180 min
Yield: 4
Ingredients: Egg Tagliatelle pasta 8.8 oz; Cherry tomatoes 2 cups; Garlic 1 clove; Thyme 4 sprigs; Extra virgin olive oil 1 ½ tbsp; Oregano (dry) 1 pinch; Fine salt to taste; Black pepper to taste; Sugar 3 ½ tsp; Coarse salt 1 pinch; Extra virgin olive oil 7 ½ tbsp; Basil 2 ½ cups; Pecorino cheese (to be grated) 3 tbsp; Parmigiano Reggiano PDO cheese (to be grated) 2.5 oz; Pine nuts 1 ½ tbsp; Honey mushrooms 0.67 cup; Garlic 1 clove; Parsley to taste; White wine 1.7 oz; Fine salt to taste; Pine nuts to taste; Basil to taste

it de fr es br

700

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 700
Carbohydrates g 59
of which sugars g 10.8
Protein g 19.9
Fats g 41.8
of which saturated fat g 9.33
Fiber g 5.6
Cholesterol mg 79
Sodium mg 576

Difficulty: Average
Prep time: 50 min
Cook time: 2 h 10 min
Serving: 4
Cost: Average
Note + the resting time of the pasta

PRESENTATION

Tagliatelle con pomodorini confit, chiodini e pesto is all about those amazing flavors from Bologna and the Emilia-Romagna region. Really good stuff. This tagliatelle recipe mixes traditional elements with a modern twist. You've got homemade egg tagliatelle—so tender and fresh—tossed with chiodini mushrooms and sweet, slow-roasted cherry tomatoes for that spicy kick. Seriously good.

And here's the thing, it’s not your average Italian pasta dish. The pomodorini confit are cooked low and slow until they're jammy and full of flavor. Like, really, they add such a pop to each bite. Chiodini mushrooms, often picked in autumn, have this woodsy flavor that’s earthy and moist—way, way different from your regular mushrooms. You know what's really great? That homemade pesto pasta that ties everything together.

You get that herby, creamy pesto blending perfectly with the spicy, roasted tomatoes and the rich, earthy mushrooms. People in Emilia-Romagna still make their pasta by hand. Pretty much. Rolling out dough that's thicker and more rustic than what you get in stores. It soaks up all those flavors, making every bite feel special.

Plus, the combo of cherry tomato confit and wild mushrooms makes this an ideal mushroom pasta for anyone who loves seasonal ingredients or wants something fresh and a bit different. You don’t need much to make it fancy—maybe a sprinkle of grated cheese or some pine nuts for crunch.

This seasonal pasta recipe shows simple ingredients done really, really well. Whether it’s for a cozy weeknight dinner or to impress friends, the flavors are so vivid and the whole dish feels warm and inviting. Like a taste of Emilia-Romagna’s culinary scene right at home. So, grab those fresh ingredients—really—and enjoy this slice of Italian tradition.

INGREDIENTS

700

Calories per serving

Egg Tagliatelle pasta 8.8 oz (250 g)

Ingredients for the confit cherry tomatoes: Cherry tomatoes 2 cups (350 g); Garlic 1 clove; Thyme 4 sprigs; Extra virgin olive oil 1 ½ tbsp (20 g); Oregano 1 pinch - (dry); Fine salt to taste; Black pepper to taste; Sugar 3 ½ tsp (15 g)

for the pesto: Coarse salt 1 pinch; Extra virgin olive oil 7 ½ tbsp (100 g); Basil 2 ½ cups (50 g); Pecorino cheese 3 tbsp (15 g) - (to be grated); Parmigiano Reggiano PDO cheese 2.5 oz (70 g) - (to be grated); Pine nuts 1 ½ tbsp (15 g)

for the dressing: Honey mushrooms 0.67 cup (150 g); Garlic 1 clove; Parsley to taste; White wine 1.7 oz (50 g); Fine salt to taste

for garnishing: Pine nuts to taste; Basil to taste

Preparation

How to prepare Tagliatelle with confit cherry tomatoes, honey mushrooms and pesto

To prepare the tagliatelle with confit cherry tomatoes, honey mushrooms, and pesto, start with the Cherry Tomatoes Confit: wash them under plenty of running water and then dry them with a cloth or kitchen paper; place them on a cutting board and cut them all in half 1. Distribute them on a baking tray lined with parchment paper with the cut side facing up. At this point, prepare the thyme and garlic mince 2 and pour it over the cherry tomatoes along with the oregano 3.

Salt and pepper to taste, then add the sugar, distributing it evenly 4. Drizzle with a little oil 5 and bake in a preheated static oven at 284°F for about 2 hours, until the cherry tomatoes' water has evaporated and they appear slightly roasted but not dry 6.

Meanwhile, focus on the Genoese pesto (Pesto alla genovese): clean the basil leaves with a soft cloth, then place them in a mixer along with the grated cheese and a pinch of salt. Add the pine nuts 7 and olive oil, then activate the mixer until you obtain a dense cream 8. Transfer the pesto you obtained to a bowl and set aside. Then proceed with the preparation of the dressing. Start by cleaning the mushrooms: with a sharp knife with a smooth blade, remove the earthy part on the stem, scraping it gently to remove any trace of soil 9; with a brush, gently remove any residues.

Meanwhile, place a pot with plenty of water on the stove, which you will use for boiling the honey mushrooms. When the water is almost boiling, blanch them for 15 minutes 10, removing the foam that forms on the surface during cooking. After the necessary time, turn off and drain the mushrooms well 11. Place a non-stick pan on the stove with the oil and garlic clove 12.

When the garlic has taken on color, remove it and sauté the honey mushrooms over high heat for 10 minutes, deglazing with white wine 13. Add the chopped parsley 14, adjusting the salt to your liking. Shortly before the end of cooking, add the confit cherry tomatoes and the pesto you prepared 15. At this point, turn off the heat and mix well with a spatula to blend all the ingredients well.

Place a pot with plenty of salted water on the stove. When the water is almost boiling, cook the tagliatelle for 5 minutes or the time indicated on the package 16 and then drain the pasta. Mix the tagliatelle with the dressing 17, sautéing everything for 1-2 minutes at most. Finally, plate and serve your tagliatelle with confit cherry tomatoes, honey mushrooms, and pesto, garnishing with pine nuts and some basil leaves to taste 18.

Storage

It is recommended to consume the tagliatelle with confit cherry tomatoes, honey mushrooms, and pesto hot and freshly made. You can freeze the tagliatelle raw and cook them directly from frozen. The dressing can be stored in the refrigerator covered with plastic wrap for up to 1-2 days. It can be frozen only if you have used fresh ingredients, in an airtight container.

Advice

The preparation of confit cherry tomatoes is quite long but definitely worth it: it will give that extra flavor to complete this dish at its best! Alternatively, if you prefer a more classic taste, you can simply sauté the cherry tomatoes in a pan. If you can't find honey mushrooms, you can opt for another type of mushroom, such as champignons, which are available all year round.