Food Ingredients Pasta + Noodles Tagliatelle with Garlicky Tomato Sauce 5.0 (5,812) Add your rating & review Known as tagliatelle all'aglione in Tuscany, this dish is named for the generous amount of garlic (aglio in Italian) in the sauce. It's simple to prepare and full of Mediterranean flavor. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on January 31, 2023 Rate PRINT Share Trending Videos Close this video player Photo: © Con Poulos Total Time: 30 mins Yield: 2 to 4 servings Ingredients 1/3 cup extra-virgin olive oil 4 large garlic cloves, thinly sliced 1 1/4 pounds plum tomatoes, cored and chopped 1/4 teaspoon crushed red pepper Kosher salt 1/2 pound dried tagliatelle Directions In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until softened and fragrant, about 2 minutes. Add the tomatoes, crushed red pepper, and a generous pinch of salt; cook, stirring occasionally, until the tomatoes break down and form a sauce, 20 minutes. Season the sauce with salt; keep warm. Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente. Reserve 1/2 cup of the cooking water, then drain well. Add the pasta and half of the cooking water to the sauce and toss over moderately low heat until coated, 2 minutes; add more of the cooking water if the pasta seems dry. Transfer the pasta to shallow bowls and serve. Make ahead The sauce can be refrigerated overnight. Reheat before tossing with the pasta. Suggested pairing Bright, red cherry-inflected Chianti. Originally appeared: May 2014 Rate It Print