Spinach Tagliolini Recipe

A Delicous recipe for tomato sauce served over spinach tagliolini. Top with freshly grated Parmesan.


10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 bell pepper, chopped
2 carrots, chopped
2 celery stalks
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1 bay leaf
4 tablespoons tomato paste
1 package spinach tagliolini
1 cup parmesan cheese, grated finely


Bring a pot of water to a boil. Have ready a large bowl of iced water.

Place whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice water. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree. Chop remaining two tomatoes and set aside.

In a large pot over medium heat, cook onion, pepper, carrot, celery and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer 2 hours. Discard bay leaf.

In a large pot of boiling water cook tagliolini as to package directions.

Serve pasta topped with hot tomato sauce and freshly grated parmesan