tagliarini

DSC05915.JPG

My sister gave me the Canadian Cookbook as a memento after a visit to Calgary. In it was this marvelous recipe for a one-pot pasta meal that quickly became a family favorite. Now I make it for the left overs. I’ve altered the recipe over the years by grinding my own ground meat and adding fresh carrots and corn.

Tagliarini (adapted from the Canadian Cookbook)

Prep time: 20 minutes
Cooking time: 35 minutes
Servings: 8

3 tablespoons olive oil
1 medium onion, chopped
4 large cloves garlic, minced
kernels of 2 ears of medium sized corn on the cob (about 1 1/2 cups)
2 medium carrots, cubed
1 pound ground lean pork tenderloin
2 x 400g diced tomatoes
1/2 cup water
250g flat very thin pasta (e.g. linguine), broken into large pieces
salt and pepper to taste
1/2 teaspoon chili pepper flakes (optional)
1 medium sweet pepper, chopped
1/2 cup celery, chopped
1/4 cup cheddar cheese, shredded

Heat 2 tablespoons oil in a Dutch pot. Cook the onions until almost translucent. Add the garlic and cook, stirring, 30 seconds. Add the corn and the carrots and cook, stirring, 2-3 minutes. Season to taste with salt and pepper. Remove from heat and set aside.

In the empty pot, heat 1 tablespoon oil and brown the meat. Add salt and pepper to taste. Add the chili pepper, if using. Return the carrot and corn mixture to the pot. Add the diced tomatoes, the water, and the pasta. Cover and cook 35 minutes or until the pasta is al dente. Mix in the sweet pepper and the celery.

Cook’s Note: If the pasta seems too dry during cooking add another 1/2 cup water.

Spoon into individual serving plates or bowls. Serve with grated cheese on top and garlic bread on the side.

The garlic bread is so easy it doesn’t need a recipe, just a baguette, 2 tablespoons salted butter, and 1 large clove garlic minced fine. Then I pop it in a hot oven to warm up the bread and melt the butter, about 10 minutes.

Save