Creamy
Tomato Tagliatelle

CREAMY TOMATO TAGLIATELLE

A silky, restaurant-style pasta finished with Kyneton Extra Virgin olive oil.
Rich, creamy, and balanced with bright tomato and fresh olive oil.

Ingredients

  • 250g tagliatelle (or fettuccine) 
  • 2 tbsp Kyneton Extra Virgin olive oil
  • 2 cloves garlic (finely chopped) 
  • 1 small shallot or ½ onion (finely diced) 
  • 400g canned crushed tomatoes (or passata) 
  • 80–100ml thickened cream 
  • 30g butter 
  • ½ cup grated parmesan 
  • Salt & black pepper 
  • Optional: pinch chilli flakes 
  • Optional: splash of vodka (for a vodka-style sauce)

Instructions

1. Cook the pasta

  • Boil in well-salted water until al dente. 
  • Reserve 1 cup of pasta water before draining.

2. Build the base

  • Heat olive oil in a pan. 
  • Add garlic + shallot, cook gently until soft (don’t brown). 

3. Tomato stage 

  • Add crushed tomatoes. 
  • Simmer 10–15 minutes until slightly thickened. 
  • Season with salt, pepper, and chilli if using. 

4. Make it creamy

  • Lower heat and add cream + butter. 
  • Stir until smooth and glossy. 

5. Combine

  • Add pasta straight into the sauce. 
  • Toss with a splash of pasta water to emulsify. 

6. Finish

  • Stir in parmesan.
  • Adjust texture with more pasta water if needed.
  • Finish with a drizzle of Kyneton Extra Virgin olive oil.


Serving Tip

Serve immediately while glossy and silky. Finish with extra parmesan and a final drizzle of Kyneton Extra Virgin olive oil for aroma.

Why It Works

The combination of tomato, cream, and butter creates a smooth, balanced sauce, while Kyneton Extra Virgin olive oil adds a fresh, peppery lift that keeps the dish vibrant rather than heavy.