Tagliatelle With tomatoes and meatballs

Ingredient:
  14 oz (400g) storebought or homemade Tagliatelle
  12 oz (350g) small zucchini (courgettes), sliced thinly
  12 oz (350g) ripe tomatoes
  ¼ cup (60ml) extra-virgin olive oil .
  2 scallions (spring onions), white part and green part sliced separately
  2 cloves garlic, finely chopped
  4 sage leaves, finely chopped
  1 tablespoon finely chopped rosemary
  Salt
  12 oz (350g) lean ground (minced) beef
  1 large egg, lightly beaten
  2 cups (120g) fresh bread crumbs
  2 tablespoon finely chopped basil
  2 tablespoon finely chopped parsley
  Freshly ground black pepper
 
Procedure:
  Cook the zucchini in a large pot of salted boiling water until tender, 3-5 minutes. Remove from the heat and drain, reserving the cooking liquid. Blanch the tomatoes in boiling water for 2 minutes. Drain well and peel them . Chop the peeled tomatoes. Heat 2 tablespoon of the oil in a large frying pan over medium heat. Add the white part of scallions and sauté until softened, about 5 minutes . Add the garlic, sage, rosemary, and tomatoes, and season with salt. Mix well and simmer over low heat until the tomatoes have broken down, about 10 minutes. Add the zucchini and mix well, using the tines of a fork to mash the zucchini. Simmer over low heat until the sauce is thick, about 10 minutes . Remove from the heat. Mix the meat with the egg, half the bread crumbs, the green part of scallions, the basil, and parsley in a large bowl. Season with salt  and pepper. Shape the mixture into balls about the size of a small walnut. Roll each meatball in the remaining bread crumbs. Heat the remaining oil in a large frying pan over medium-high heat. Add the meatballs and sauté until cooked through and lightly browned, 8-10 minutes. Remove from the heat. Using a slotted spoon. Drain on paper towels. Return the reserved cooking liquid from the zucchini to a boil in a large pot. Add the pasta and cook until al dente, 4-5 minutes. Drain well. Transfer to the frying pan with the sauce and toss over high heat for 1 minute. Add the meatballs and mix well. Serve hot.

Tagliatelle With roasted tomato sauce

Ingredient:

14 oz (400g) store bought or homemade Tagliatelle
2 lb (1 kg) firm-ripe tomatoes
2 cloves garlic, finely chopped
1/3 cup (90ml) extra-virgin olive oil
1 tablespoon finely chopped
Salt

Procedure:

Preheat the oven to 400f (200c/gass6).Cut the tomatoes in half and remove the seeds. Place the tomatoes shells upside-down on a baking sheet. Bake until the tomatoes have lost their excess water and the skins are burnt, 20-25 minutes. Let cool a little then slip off the skins and mash the flesh in a large bowl. Stir in the garlic ,oil , parsley , and salt. Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes Drain well and place in a heated serving dish. Add the sauce. Toss gently, and serve hot.