Ilya - the chef of the culinary studio Photo: personal archive of Ilya Sukhorukov
Tagliolini with tomato and basil
Taglolini - the thinnest egg pastePhoto: Ilya SukhorukovIt is required: Tagolini - 125 g Shallots - 15 grams of garlic - 10 grams of stewar - 2 grams of tomatoes in own juice - 150 grams of cherry tomatoes - 80 grams of greenery - 7 grams of vegetable broth - 50 grams of olive oil, pepper, salt, white dry wine - 20 grams. small cubes and fry in olive oil with cloves of garlic and a sprig of fresh thyme. Thyme and garlic are removed from the frying pan, they gave us their fragrance and are no longer needed. We pour white wine and vegetable broth into the onions, evaporate and add the mashed tomatoes in our own juice. For 2 minutes before the readiness, we add cherry tomatoes, cut in half, and basil, chopped with straw. Bring to taste with sugar, salt and pepper. In parallel, boil the pasta until cooked for no more than 5 minutes and add it to the finished sauce, pour it with olive oil, mix quickly - everything is ready! Decorate with a sprig of basil.
