A savory, umami-packed pasta with a silky sauce made from Colavita sun-dried tomatoes, white miso, garlic, and extra virgin olive oil. Charred broccolini adds a little bitterness and texture, while lemon zest and fresh basil bring brightness to the rich, glossy sauce that coats every strand of pasta.
Sun-Dried Tomato and Miso Tagliolini with Charred Broccolini
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
This savory, umami-packed pasta brings together the rich, concentrated flavor of Colavita Sun-Dried Tomato Pesto and white miso in a silky, glossy sauce. Colavita Tagliolini Nest-Style Pasta is tossed with the sauce until every strand is coated, then finished with tender, charred broccolini, fresh basil, and lemon zest for a bright contrast to the deep, savory flavors.
Ingredients
- For the Pasta and Sauce:
- 12 ounces Colavita Tagliolini Nest-Style Pasta
- 1 (4.76-ounce) jar Colavita Sun-Dried Tomato Pesto
- 3 tablespoons white miso paste
- 1 tablespoon Colavita Extra Virgin Olive Oil
- 3 garlic cloves, finely minced
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon lemon zest
- 1-1½ cups reserved pasta cooking water, as needed
- ¼ cup finely grated Parmesan
- ¼ cup fresh basil leaves, thinly sliced, plus more for garnish
- Freshly ground black pepper, to taste
- For the Charred Broccolini:
- 2 bunches broccolini (about 1 pound), trimmed
- 2 tablespoons Colavita Extra Virgin Olive Oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 lemon, halved crosswise
- For Serving:
- Fresh basil leaves
- Finely grated Parmesan, for serving
- Colavita Extra Virgin Olive Oil, for drizzling
- Freshly ground black pepper
Instructions
- Prepare broccolini: Preheat the oven to 450°F. Line a large baking sheet with parchment paper. Trim the tough ends from the broccolini and slice any particularly thick stems in half lengthwise. Pat dry, then toss with 2 tablespoons Colavita Extra Virgin Olive Oil, garlic powder, kosher salt, and black pepper.
- Roast broccolini: Spread the broccolini in a single layer on the prepared baking sheet. Place the lemon halves cut-side down on the baking sheet alongside the broccolini. Roast for 15–20 minutes, flipping the broccolini halfway through, until the stems are tender and the florets have crispy, deeply golden edges. The lemon halves should be softened and caramelized on the cut sides. For additional char, broil for the final 1–2 minutes, watching carefully to prevent burning. Set aside until ready to serve.
- Cook pasta: While the broccolini roasts, bring a large pot of water to a boil and season with a generous pinch of salt. Add the Colavita Tagliolini Nest-Style Pasta and cook according to package instructions until al dente. Before draining, reserve at least 1½ cups of the starchy pasta cooking water.
- Mix miso: In a bowl, whisk together the white miso paste and ½ cup of the warm pasta cooking water until completely smooth. Set aside.
- Make sauce: Heat 1 tablespoon Colavita Extra Virgin Olive Oil in a large skillet over medium-low heat. Add the minced garlic and crushed red pepper flakes and cook for 30–60 seconds, stirring frequently, until fragrant but not browned. Add the Colavita Sun-Dried Tomato Pesto and cook for 1–2 minutes, stirring frequently, until fragrant and lightly sizzling. Whisk in the miso mixture, stirring until smooth and combined.
- Add pasta: Add the drained tagliolini directly to the skillet and toss over low heat until well coated and warmed through. Remove the skillet from the heat, sprinkle in the finely grated Parmesan, and toss continuously, adding reserved pasta water a splash at a time, until the cheese is incorporated and the sauce becomes silky and glossy, coating every strand of pasta.
- Finish and serve: Add the lemon zest and sliced fresh basil. Toss gently to combine, adding another splash of pasta water if the sauce becomes too thick. Season with freshly ground black pepper and taste before adding any additional salt. Divide the tagliolini among four shallow bowls, twirling the pasta into nests. Arrange the charred broccolini next to the pasta. Squeeze the warm, charred lemon halves over the broccolini, to taste. Finish the pasta with a light dusting of finely grated Parmesan, fresh basil leaves, and a drizzle of Colavita Extra Virgin Olive Oil. Serve immediately.
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