Perfect for when it’s almost too hot to eat anything… during peak tomato season. Make sure the
tomato sauce is nice and cold, and serve in a deep bowl to make sure the pasta retains its heat.
Also works well with anchovies, tuna, or salami.



15 minutes


15 minutes


4 as a main, 6 as a starter


  • 1 500g package Monograno Felicetti “Matt” Tagliatelle all’uovo
  • 4 Cups ripe tomatoes, roughly chopped
  • 3 Cloves of garlic, crushed with salt in mortar & pestle or on a cutting board
  • 1 Tablespoon dried oregano, crumbled
  • 1 Bunch Italian flat leaf parsley, picked and chopped
  • 2 Tablespoons superior quality red wine vinegar
  • ½ Teaspoon sugar
  • ½ Cup good quality olive oil
    Pecorino, grated to taste
    salt to taste


  1. Prepare tomato sauce at least one hour before, preferably letting sit refrigerated overnight, since it’s best if the sauce is very cold
  2. Add vinegar to crushed garlic/salt paste
  3. Mix all ingredients (except pasta and pecorino) and place in refrigerator until chilled throughout
  4. Boil Tagliatelle in salted water, according to instructions on packaging
  5. Drain pasta and top with chilled tomato sauce and plenty of grated pecorino
  6. Toss immediately prior to serving