Pizza-flavored tagliatelle

Name: Pizza-flavored tagliatelle - Anabela K.
Ingredients: 250 grams of fresh tagliatelle; 4 tablespoons of olive oil; 1 tablespoon of dried basil; 2 teaspoons of dried oregano; 1 teaspoon of dried rosemary; 1 teaspoon of chili flakes; salt/pepper; 10 Kalamata olives; 6 sun; dried tomatoes; a few slices of high; quality spicy salami; 250 grams of mozzarella; 1 red bell pepper; julienned; a handful of grated Parmesan; fresh basil.

Pasta/Pizza - Pizza-flavored tagliatelle by Anabela K. - Recipia

On busy weekends or when I'm craving pasta but don't want to make the same thing every time, I return to this pizza-flavored tagliatelle recipe. I came to it while trying to combine two of the most comforting dishes: baked pasta and pizza toppings. It's nothing complicated, but everything depends on the ingredients and simple steps followed. Quick Info Total time: about 50-60 minutes Preparation time: 10-15 minutes Baking time: 30-40 minutes Servings: 3-4 people Difficulty: easy Recipe type: baked pasta Ingredients 250 g fresh tagliatelle 4 tablespoons olive oil 1 tablespoon dried basil 2 teaspoons dried oregano 1 teaspoon dried rosemary 1 teaspoon chili flakes salt and pepper to taste 10 Kalamata olives 6 sun-dried tomatoes some slices of spicy salami, preferably of good quality 250 g mozzarella 1 red bell pepper, julienned 1 handful of grated Parmesan fresh basil for serving Preparation steps 1. Boil the tagliatelle according to the package instructions in salted water. Drain well when ready, without rinsing. 2. In a suitable pot or baking dish, pour the 4 tablespoons of olive oil. Add the basil, oregano, rosemary, chili flakes, salt, and pepper. Stir quickly to release the flavors. 3. Place the cooked tagliatelle in the pot, then add the olives (they can be whole or sliced, as you prefer) and the sun-dried tomatoes cut into suitable pieces. Mix well so that the pasta is completely coated in the flavored oil. 4. Take a little oil from the jar with the sun-dried tomatoes and drizzle it over the pasta. This helps with flavor. 5. Arrange the mozzarella torn into pieces or sliced over the pasta. Then add the strips of red pepper, slices of spicy salami, and sprinkle a handful of grated Parmesan all over. 6. Place the dish in the preheated oven at 180°C and bake for 30-40 minutes. When everything is lightly gratinated and the cheese has melted, take the dish out. 7. Serve the pasta immediately, with fresh basil and possibly extra grated Parmesan. Why I often make this recipe It’s one of the simplest baked pasta options I prepare at home. It doesn’t require many dishes, the ingredients are easy to find, and everything is done in one vessel. The taste is balanced, and the combination with spicy salami and cheese is always right when I want something hearty without spending much time in the kitchen. It keeps decently and can be reheated the next day. Tips and Variations Tips 1. If using dried pasta instead of fresh, be careful with the boiling time; you want them al dente so they don’t get mushy in the oven. 2. You can tear the mozzarella by hand to prevent it from melting too compactly. 3. For a golden crust, place the dish on the top rack for the last 5 minutes. 4. Taste the seasoning sauce before adding the pasta. The chili flakes can be easily adjusted according to spice tolerance. Substitutions 1. The spicy salami can be omitted or replaced with prosciutto, but it won’t have the same 'pizza' flavor. 2. If you don’t have mozzarella, you can use cheese that melts well, but the texture and taste will be different. 3. You can use green olives instead of Kalamata, but the flavor will be more neutral. Variations 1. For an extra boost of vegetables, add sliced red onion or thinly sliced raw mushrooms on top before baking. 2. If you prefer a vegetarian recipe, omit the salami. 3. For even more flavor, sprinkle a little garlic powder along with the other seasonings. Serving Ideas Serve directly from the dish, with extra fresh basil. It goes well with a simple salad of tomatoes or leafy greens. If you want something crunchy, serve it with a slice of toasted bread. Frequently Asked Questions Can I use dried pasta? Yes, just boil it according to the instructions and drain well. Use 250 g of dried tagliatelle. Can I omit the olives or sun-dried tomatoes? Yes, but the recipe will lose some of its 'pizza' character. You can compensate with a few capers or a splash of tomato paste for extra flavor. What type of spicy salami works best? Any quality spicy salami, like Napoli or chorizo. Ideally, it should be sliced thinly and not too dry. Can the mozzarella be substituted? Yes, you can use another cheese that melts (like cheddar or provolone). However, mozzarella brings the classic pizza texture. Can this recipe be frozen? I do not recommend freezing, as the pasta loses its texture after thawing. It’s better to store it in the fridge and reheat the next day. Nutritional Values (estimates) For one serving of four: Calories: ~520 kcal Protein: 23 g Fat: 27 g Carbohydrates: 50 g Values vary depending on the type of salami and cheese used. The pasta, mozzarella, and spicy salami contribute the most calories and fats. It contains no added sugar, and the fiber mainly comes from tomatoes, peppers, and olives. Storage and Reheating It keeps in the fridge, covered, for a maximum of 2 days. For reheating, place it directly in the oven (not in the microwave if you want to avoid mushy pasta). I do not recommend freezing, as the texture becomes too soft.

Pizza-flavored tagliatelle

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