Try this tagliatelle recipe once, and it'll be in your regular dinner rotation forever. A tomato wine sauce coats floppy egg noodles in this delicious dish.
This tagliatelle pasta was inspired by a reader who wrote me to say that this vegetable soup recipe – with its sweet stewed carrots, tomatoes, and other vegetables – would make a delicious rich tomato sauce for pasta. Soon after that, I tried turning that soup into this tagliatelle recipe. We loved it so much that it made it into our first cookbook. So thanks, Rachel! Here it is, hope it was worth the wait!
The soup that inspired this pasta is a simple, clean-out-the-fridge sort of recipe. It works with whatever veggies you have on hand, and it’s made of largely pantry ingredients. The same holds true for this tagliatelle recipe. I draw on the building blocks of my bolognese sauce to make a tangy, light tomato sauce with carrots, shallot, balsamic vinegar, and a splash of wine. Then, I stir in white beans for protein and a big handful of kale to freshen it up.
I finish my tagliatelle pasta with briny capers, fresh herbs, Parmesan cheese, and pine nuts for crunch. You can simmer the sauce while you cook the pasta, so the whole thing comes together in just over 30 minutes. Hearty, delicious, and easy to make, it’s one of our favorite weeknight dinners.
Tagliatelle Recipe Variations
Because tagliatelle is an egg pasta, this recipe is not vegan as written. However, you can easily make it vegan by substituting fettuccine or linguine noodles for the tagliatelle and skipping the cheese. If you need to make it gluten-free, use your favorite brown rice pasta.
Like the soup that inspired it, this recipe is flexible! Feel free to substitute whatever veggies you have on hand for what’s listed here. Try using yellow onion in place of the shallot, butternut squash instead of carrots, and chard or spinach in place of the kale. Chickpeas would also be a great substitute for the white beans here.
Let me know what variations you try!
More Favorite Pasta Recipes
Tagliatelle with Tomatoes and Greens
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1 medium shallot, chopped
- 1½ cups (375 mL) chopped carrots
- 3 garlic cloves, minced
- 1 teaspoon (5 mL) dried oregano
- ¼ teaspoon (1 mL) red pepper flakes
- ¼ cup (60 mL) dry white wine
- 1 tablespoon (15 mL) balsamic vinegar
- 1 can (14.5 ounces/411 g) diced tomatoes
- 4 ounces (125 g) tagliatelle pasta
- 2 cups (500 mL) chopped kale leaves
- ½ cup (125 mL) cooked cannellini beans
- ¼ cup (60 mL) pine nuts
- 2 teaspoons (10 mL) capers
- Chopped chives or other herbs (basil, parsley, etc.)
- Sea salt and freshly ground black pepper
- Grated Parmesan cheese (optional)
- In a large pot, heat the olive oil over medium heat. Add the shallot and a pinch of salt and pepper and cook until soft, about 2 minutes. Add the carrots, garlic, oregano, red pepper flakes, and another few pinches of salt. Let cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.
- Add the white wine. Stir and let the wine cook off until it’s nearly evaporated, about 30 seconds. Add the balsamic vinegar and tomatoes. Cover and reduce the heat to a simmer. Cook until the carrots are tender, about 15 minutes.
- Meanwhile, bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.
- Stir the chopped kale into the sauce and let it wilt down, about 1 minute. Add the pasta, cannellini beans, pine nuts, capers, and chives or herbs and toss gently to combine. Season to taste with salt and pepper and serve with freshly grated Parmesan cheese, if desired.
Photos 2-4 by: Signe Birck