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🍝 Tagliatelle with Roasted Tomatoes, Toasted Pine Nuts, and Crispy Capers

690 kcal · 30 min · 4 servings

Tagliatelle with Roasted Tomatoes, Toasted Pine Nuts, and Crispy Capers Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Wash the cherry tomatoes and cut them in half.
  3. 3. Place the tomatoes in a baking dish.
  4. 4. Add two tablespoons of olive oil, balsamic vinegar, honey, salt, and pepper.
  5. 5. Mix everything well together.
  6. 6. Place the dish in the oven for about 20 minutes.
  7. 7. Heat a frying pan over medium to high heat.
  8. 8. Toast the pine nuts in the pan for about two minutes without adding extra fat.
  9. 9. Remove the pine nuts from the pan and place them in a bowl.
  10. 10. Set the bowl aside.
  11. 11. Drain the capers.
  12. 12. Heat three tablespoons of oil in the same pan over high heat.
  13. 13. Dust the capers in a bowl with one tablespoon of flour.
  14. 14. Make sure the capers are evenly coated with flour.
  15. 15. Fry the capers in the hot oil for about one to two minutes.
  16. 16. Remove the capers from the oil and let them drain on kitchen paper.
  17. 17. Clean the bowl used for the capers.
  18. 18. Peel the garlic.
  19. 19. Dice the garlic finely.
  20. 20. Wash the fennel.
  21. 21. Remove the hard core at the bottom of the fennel.
  22. 22. Set aside the green fennel fronds.
  23. 23. Slice the fennel bulb into thin slices or pieces about half a centimeter thick.
  24. 24. Bring about three liters of salted water to a boil in a large pot.
  25. 25. Heat three tablespoons of olive oil in a frying pan over medium heat.
  26. 26. Add the diced garlic to the pan.
  27. 27. Sauté the garlic for about one minute.
  28. 28. Add the cut fennel and one teaspoon of sugar.
  29. 29. Cook the vegetables for about five minutes, stirring occasionally.
  30. 30. Cook the tagliatelle in the boiling salted water according to package instructions, about five minutes, until al dente.
  31. 31. Remove the tomatoes from the oven.
  32. 32. Reserve about two ladles of pasta water in a bowl before draining the noodles.
  33. 33. Add the drained noodles to the pan with the fennel.
  34. 34. Add the roasted tomatoes along with their cooking juices.
  35. 35. Mix everything well together.
  36. 36. Add some of the reserved pasta water if necessary.
  37. 37. Turn off the stove.
  38. 38. But leave the pan on the hot burner.
  39. 39. Wash the parsley.
  40. 40. Shake the parsley dry.
  41. 41. Chop the parsley roughly.
  42. 42. Plate the tagliatelle in deep bowls.
  43. 43. Garnish the dish with the chopped parsley.
  44. 44. Sprinkle the reserved fennel fronds over it.
  45. 45. Place the fried capers on top as decoration.
  46. 46. Enjoy your meal!

Nutrition per serving