Roasted Vegetable Tagliatelle with Mozzarella Step-by-step instructions

Before you start

Before cooking, bring a large pot of salted water to a boil and cook the tagliatelle according to package directions until al dente. Drain and set aside, reserving a cup of pasta water.

Have all the vegetables washed and ready—no need to chop them. Measure the olive oil, salt, and seasonings so they are within reach. Grate the Parmesan and chop the parsley.

Instructions

Braising the Vegetables

1. 1Braise the Vegetables
   In a wide skillet over medium heat, warm the olive oil. Add the whole tomatoes, zucchini, eggplant, onions, and garlic cloves. Cook, turning occasionally, until the vegetables soften and the skins begin to blister and char in spots, about 15 minutes. The tomatoes should be very tender and their skins loosened.
   Look for The vegetables are tender when a fork pierces through easily, and the tomato skins have split.
   Tip Keep the heat at medium so the vegetables cook through without burning; adjust if needed.
2. 2Remove the Skins
   Using tongs, transfer the tomatoes to a cutting board. When cool enough to handle, use tweezers or your fingers to strip off the loose skins. Return the peeled tomatoes to the skillet with the other vegetables.
   Look for The tomato skins come off easily when the tomatoes are fully cooked.
   Tip If the tomatoes are too hot, let them rest for a minute; the skins should slip off without resistance.
3. 3Season the Vegetables
   Sprinkle the vegetables with the salt, a generous amount of black pepper, and dried oregano to taste. Stir gently to coat everything evenly.
   Look for The seasoning is distributed evenly and the aroma of oregano is fragrant.
   Tip Taste a small piece of vegetable to adjust seasoning; remember the mozzarella adds saltiness later.

The vegetables should be visibly softened, with the tomatoes split and their skins loosened. The onions and garlic will have turned translucent and slightly golden.

The kitchen will smell sweet and savory from the olive oil and caramelizing vegetables. The tomatoes should be easy to peel, and a fork should pierce through the zucchini and eggplant without resistance.

Making the Sauce and Combining

4. 4Mash into Sauce
   With a potato masher, crush the tender tomatoes, eggplant, zucchini, and garlic right in the skillet. Mash until you have a thick, chunky sauce with some texture remaining. Cook for another 5 minutes, stirring occasionally, until the sauce thickens slightly.
   Look for The sauce is thick and glossy, with small pieces of vegetable still visible.
   Tip Do not over-mash; a few chunks add rustic texture to the final dish.
5. 5Add Mozzarella and Parsley
   Scatter the shredded mozzarella and chopped fresh parsley over the hot sauce. Stir gently until the mozzarella begins to melt into the sauce, creating a creamy, stringy texture.
   Look for The mozzarella is mostly melted and the sauce looks creamy and inviting.
   Tip Keep the heat low to avoid burning the cheese; it should melt slowly.
6. 6Add the Tagliatelle
   Add the cooked tagliatelle ribbons to the skillet. Using tongs, toss everything together gently until the pasta is fully coated with the vegetable sauce and mozzarella.
   Look for The tagliatelle is evenly coated and the cheese is distributed throughout.
   Tip If the sauce seems too thick, add a splash of pasta water to loosen it.

After mashing, the sauce should be thick and chunky, with no large pieces of vegetable remaining. The mozzarella should be mostly melted into creamy strands, and the parsley should be vibrant green. When the tagliatelle is added, it should be evenly coated, with the sauce clinging to every ribbon. The skillet should look glossy and inviting.

Plating and Finishing

7. 7Twirl and Plate
   Using tongs, twirl a portion of tagliatelle into a neat swirl and place it onto a wide ceramic bowl. Repeat with the remaining pasta, creating individual servings.
   Look for Each serving is a neat, compact twirl of pasta.
   Tip Twirling the pasta around the tongs makes for a beautiful presentation.
8. 8Finish and Serve
   Shower each serving with grated Parmesan cheese and an extra sprinkle of chopped parsley. Serve immediately while hot and steaming.
   Look for The Parmesan melts slightly on contact, and steam rises from the dish.
   Tip For extra richness, add a drizzle of olive oil just before serving.

Each twirl of tagliatelle should hold its shape on the plate, with steam rising and the cheese glistening. The Parmesan should be freshly grated and melting slightly on contact. The dish should look golden and mouthwatering, with the bright green parsley providing a fresh contrast. Serve immediately to enjoy the best texture and flavor.

Common mistakes

One common mistake is cooking the vegetables over too high heat, which can burn the outside before the inside is tender. Keep the heat at medium and stir occasionally.

Another pitfall is over-mashing the sauce into a puree; leaving some chunks gives the dish more character. Also, be careful not to add too much salt early, as the mozzarella and Parmesan add saltiness later.

How to tell it’s done

The dish is done when the sauce is thick and glossy, and the tagliatelle is fully coated. The mozzarella should be melted and stretchy, and the vegetables should be completely tender—no resistance when pierced with a fork.

Since there are no raw proteins in this recipe, the internal temperature check is not needed. Taste a strand of pasta to ensure it's seasoned well.