Pasta with Taleggio cheese

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 review Love this cheese 5/5 Go out and buy some of this cheese and try this; you *will* thank me! Paul R Smith

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

• 2 beefsteak tomatoes
• Balsamic vinegar
• Olive oil
• Freshly ground black pepper
• sea salt

Method

1. Slice the tomatoes in half, drizzle with balsamic vinegar, olive oil, salt and pepper and grill for about 10 minutes
2. 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)
3. Drain the pasta, reserving ½ a cup of the cooking liquor
4. 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

Serve with grilled tomatoes

Recipe source

• Antonio Portillo (La Sabrosa Continental)

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