Tagliatelle pasta muffin nests
A delicious and unusual way to serve pasta that is great as a snack or party food!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g tomato pulp or passata
- 8 cherry tomatoes (cut in half) (I like to use fresh tomatoes as well but you can just use pulp or passata)
- 1 onion (peeled and finely chopped)
- 1/2 fresh red chili pepper (peperoncino) (cleaned of seeds and finely chopped)
- 30 g green olives (chopped ( I used taggiasche))
- 3 tbsp extra virgin olive oil
- 3 eggs
- 100 ml cooking cream ((thick double cream))
- 30 g Pecorino cheese (grated)
- 1 tbsp chives (chopped)
- 400 g tagliatelle (I used fresh from Giovanni Rana)
- 125 g mozzarella (1 ball)
- butter (for the muffin molds)
- salt (for pasta and to taste)
Instructions
- 1
Heat 3 tbsp of extra virgin olive oil in a frying pan or skillet and add the chopped onion and chopped peperoncino.
- 2
When the onion has softened add the tomato passata, cherry tomatoes and olives. Salt to taste and continue cooking for about 15 minutes over a low heat, stirring occasionally with a wooden spoon until the cherry tomatoes have broken down.
- 3
Put a saucepan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Add a tablespoon of oil to prevent the pasta sticking together and cook the pasta very al dente according to the instructions on the packet. Fresh tagliatelle only needs about 1 minute to cook so you literally only need to blanch it!
- 4
Drain the pasta well and put it in the pan with the tomato sauce, mix the pasta and sauce carefully together and keep aside in a warm place.
- 5
Break the eggs into a bowl and beat them lightly with a pinch of salt; add the cream, grated pecorino cheese and chives. Mix all the ingredients together.
- 6
Butter the bottom and sides of each mold in a 12 muffin tin and fill them with the tagliatelle and sauce. Pour some of the egg and cream mixture onto each muffin nest and lightly tap the tin on a work surface to make the contents settle. Complete with a couple of diced mozzarella pieces on top of each muffin nest.
- 7
Place the tin in a preheated oven at 180 ° and cook for about 20 minutes, or until a light golden crust has formed on the nests. Remove the tin from the oven, let it cool slightly then extract the nests and serve sprinkle with a few more chives and some fresh basil. (you can also serve with a sprinkling of peperoncino flakes).