Classic Tagliatelle al Pomodoro
Tagliatelle — long noodles, a classic of Emilia-Romagna cuisine — and tomato sauce, the quintessential Italian first course.
All of the pasta served in Tony Vallone’s restaurants is made from scratch every day, using flour imported from Italy.
The tomatoes are also imported from Italy: “American tomatoes do not have the acidity needed to create true Italian pomodoro sauce,” says Tony. “The tomatoes we source from Italy have the perfect balance of acidity and sweetness.”