350g (about 12 ounces) of tagliatelle pasta (M. sweet)
30ml (2 tablespoons) olive oil (XL. fat)
6 shallots, thinly sliced (XL. sharp)
Juice of 1 lemon (XL. sour)
240ml (1 cup) white wine (L. sour, S. bitter)
A handful of fresh basil leaves, torn or chopped (M. sour, S. bitter, S, sharp)
Freshly ground black pepper, to taste (M. sharp)
60g (1/2 cup) grated Parmesan cheese (M. salt, M. umami)
Salt, to taste (optional) (XL. salt)
Cook the Tagliatelle: Bring a large pot of salted water to a boil. Add the 225g of tagliatelle pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
Sauté the Shallots: In a large skillet or frying pan, heat 30ml (2 tablespoons) of olive oil over medium heat. Add the thinly sliced shallots and sauté them until they become translucent and start to turn pink, about 2-3 minutes.
Deglaze with Lemon Juice and White Wine: Pour the lemon juice and 120ml (1/2 cup) of white wine into the skillet with the shallots. Allow the mixture to simmer for 2-3 minutes, letting the alcohol evaporate and the sauce reduce slightly. This will give the dish its pink colour.
Add Fresh Basil: Stir in the torn or chopped fresh basil leaves. Let them wilt slightly in the sauce for an additional 1-2 minutes.
Season and Finish: Add freshly ground black pepper to taste. Be cautious with salt, as Parmesan cheese can be salty. Taste the sauce and adjust the seasoning if necessary.
Combine with Pasta: Add the cooked and drained 225g of tagliatelle pasta to the skillet. Toss everything together, ensuring the pasta is coated evenly with the pink sauce.
Add Parmesan Cheese: Sprinkle 60g (1/2 cup) of grated Parmesan cheese over the pasta and toss it in. You can add more cheese if desired for a creamier texture and extra flavour.
Serve: Plate the Pink Pasta in individual servings, garnishing with additional fresh basil leaves and a sprinkle of Parmesan cheese if you like.
Don’t forget to share and enjoy.