Summer Tagliolini Pasta Recipe with marinated vegetables

Summer Tagliolini Pasta Recipe with marinated vegetables.

This light summer tagliolini pasta recipe from a restaurant in Bologna is so tasty, fresh and healthy. It’s also has a no-cook sauce, meaning all you have to cook is the pasta.

Tagliolini Estivi.

I first came across this recipe in a huge Italian recipe book I bought last year. This book has 5,000 regional recipes. Not all are pasta, of course, but there are a lot of delicious sounding pasta dishes in it that I want to make!

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The recipe origins.

According to the author of the above mentioned book, this summer tagliolini recipe was invented by Irene Diolaiti, the owner of Da Cesari restaurant in Bologna, Emilia-Romagna. I looked up the restaurant on the Internet and found a photo of this dish in their photo gallery. It looked so good, I decided to give it a try!

This isn’t a typical summer pasta salad recipe because it’s made with fresh tagliolini. Most pasta salads or ‘pasta fredda’ as the Italians say, are made with short pasta types. However, tagliolini is a long narrow egg pasta that’s usually eaten fresh and is popular in Emilia Romagna, Liguria, Piedmont and Molise.

I have one other summer pasta recipe here on the Pasta Project that’s similar to this recipe. Vermicelli di Positano is made with a long pasta (vermicelli) and the condiment is marinated raw veggies and herbs. The main difference between the two dishes is that this summer tagliolini recipe has a greater variety of raw veggies, whilst the vermicelli recipe has more herbs. Both are delicious!

The vegetables.

This summer tagliolini pasta recipe is brilliant for really warm days when you just can’t face standing over a hot stove! It is fresh, tasty and healthy! Some of the raw veggies also add a bit of crunch to the dish! Because the vegetables are only marinated, I chose to buy organic veggies.  Here in Italy, organic vegetables and fruit  are more expensive than the normal ones available in supermarkets. But, when it comes to eating raw, I prefer to use them. Also organic veg tastes better in my opinion.

This summer tagliolini pasta recipe has fresh cherry tomatoes, zucchini, carrots, celery and red bell peppers, all cut into small cubes. There’s garlic, basil and lemon juice to add more flavour and I marinated everything in very good extra virgin olive oil for an hour before mixing the pasta with the vegetables.

The pasta.

The other step that adds flavour to this recipe is that the pasta is cooked in beef broth. You can use vegetable broth to keep it vegetarian. I used homemade beef broth. However, a good ready-made stock cube added to the pasta water would add extra flavour too!

Fresh tagliolini is the pasta of choice for this recipe. But, you can make it with dried pasta such as spaghetti, vermicelli or linguine. Fresh fettuccine would be a good option as well.

I’m sure once you try this simple but delicious and nutritious summer tagliolini pasta recipe, you’ll love it as much as I do. Let me know what you think by commenting here on the website or on the Pasta Project Facebook page. I’d love to get your feedback

Buon appetito!

(scroll down for recipe!)

If you like pasta salad why not take a look at these recipes too

Green pasta salad with edible flowers

Vermicelli di Positana

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Summer tagliolini pasta recipe with marinated raw vegetables

Prep Time

15 mins

Cook Time

5 mins

Marinating time

1 hr

Total Time

20 mins

 

This summer tagliolini recipe is brilliant for hot days when you just can’t face standing over a hot stove! It is fresh, tasty and healthy and very easy to make! 

Course: Main Course, Salad

Cuisine: Emilia-Romagna, Italian

Keyword: pasta, pasta salad, raw vegetables, tagliolini

Servings: 4

Author: Jacqueline DeBono

Ingredients

• 400 g fresh tagliolini pasta (14oz) you can also use other long pasta
• 2 celery stalks
• 2-3 zucchini depending on size
• 3-4 carrots depending on size
• 2 red bell peppers
• 15 cherry tomatoes washed and cut in half
• 1/2 lemon
• 1 bunch fresh basil washed
• 2 garlic cloves peeled and crushed
• 500 ml beef/vegetable broth (16floz) or a stock cube. Can be vegetable stock for vegetarians
• extra virgin olive oil as required
• salt for pasta and to taste (don't add salt to pasta water if using stock cube)
• black pepper to taste

Instructions

1. Wash all the vegetables and then cut into cubes.

2. Put them into a bowl with the extra virgin olive oil, crushed garlic cloves, chopped basil, the juice from 1/2 lemon, salt and pepper. (Use enough olive oil to coat the veg like in a salad)

3. Mix well, cover with cling film and marinate for an hour. 

4. Bring a pot of water with with beef broth to boil for the pasta (I used half water and half homemade broth) But, if using,a stock cube add to the pasta water. (You don’t need salt if you use a stock cube)

5. Cook the tagliolini al dente according to the instructions on the packet in the broth and drain. (Fresh pasta takes about 5 minutes) 

6. Add the drained pasta to the bowl with the marinated vegetables. Then add a little more olive oil and mix together well.

7. Add salt and pepper to taste if required. Sprinkle with Parmesan flakes and serve immediately. This dish should be tepid. 

Recipe Notes

The vegetables for this recipe can be changed as desired. For example, you can add spring onions, radishes, raw fennel, and peas, green beans cut into small pieces, asparagus spears and blanched artichoke slices.

Fresh tagliolini is the pasta of choice for this recipe, but you can make it with dried pasta such as spaghetti, vermicelli or linguine. Fresh fettuccine would be a good option as well.

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