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    You are in: Home / Recipes / Maltagliati Al Pomodoro, Erbette E Robiola Recipe
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    Maltagliati Al Pomodoro, Erbette E Robiola

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Member #610488's Note:

    Pasta with Herbs, Tomato, and Cheese is a speciality of the Restaurante La Contea, Neive, Piedmonte, Italy. Maltagliati is pasta cut into different shapes and sizes. Fresh pasta can be cut into diamond and triangle shapes. Pappardelle can be broken at different lengths.

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    Units: US | Metric


    1. 1
      Heat the oil and gently brown the scallion and garlic. Add the tomato cubes and heat through.
    2. 2
      Cook the pasta in boiling salted water til al dente.
    3. 3
      Stir the herbs into the tomato sauce while the pasta is cooking, leaving some for garnish.
    4. 4
      Drain the pasta, stir in the sauce, and plate. Arrange the cheese on top of each plate.

    Ratings & Reviews:


    Nutritional Facts for Maltagliati Al Pomodoro, Erbette E Robiola

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 0.0
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.0 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.0 g

    The following items or measurements are not included:

    fresh herbs

    robiola cheese

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