Pasta with Taleggio cheese: Difference between revisions
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Latest revision as of 10:08, 7 May 2025
When we were last at Hall Place Farmers' Market, Antonio Portillo (La Sabrosa Continental) gave us this really simple pasta recipe, which is a great way to use Taleggio cheese. It should probably be made with spaghetti, but I prefer macaroni. We had this with grilled beefsteak tomatoes, drizzled with balsamic vinegar, olive oil and fresh black pepper.
| Pasta with Taleggio cheese | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 721 |
| Ready in: | 15 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 11th March 2015 |
|
Best recipe reviewLove this cheese 5/5 Go out and buy some of this cheese and try this; you *will* thank me! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 200 g Taleggio cheese, crumbled
- 200 g pasta of choice
- 2 cloves of garlic, crushed
- 2 bay leaves
to serve
Method
- Slice the tomatoes in half, drizzle with balsamic vinegar, olive oil, salt and pepper and grill for about 10 minutes
- Add the garlic and bay leaves to a pan of boiling water and cook the pasta for the time directed on the packet ( pasta cooking times for most types of pasta can be found here)
- Drain the pasta, reserving ½ a cup of the cooking liquor
- Add the pasta back to the pan with a splash of olive oil, the crumbled Taleggio and enough of the cooking water to loosen the cheese into a sauce. About 3 tablespoons should do, but if you add too much it's easy to reduce again.
-
The very simple ingredients
-
Beefsteak tomatoes and balsamic vinegar
Serving suggestions
Recipe source
- Antonio Portillo (La Sabrosa Continental)
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