8 oz Tagliatelle or Fettuccine
2 Tbsp Salt
2 Tbsp Extra Virgin Olive Oil
1 Shallot – finely chopped
2 Garlic Cloves – minced
1 Tbsp Brandy
8 oz Cherry Tomatoes – cut in half
Salt and Black Pepper to taste
8 oz fresh Arugula
6 oz fresh Mozzarella – cut into small cubes
½ cup fresh Basil Leaves – thorn
Parmesan Cheese – freshly grated- optional
Sprigs of Fresh Basil for garnish – optional
Bring a large pot of water to boil. Add the salt and the pasta. Cook the fettuccine al dente, according to package directions.
Heat 1 tablespoon of the olive oil in a large skillet. Add the shallots and cook for a few minutes. Add the minced garlic and the Brandy.
Tilt the skillet away from you so that your Brandy can ignite.
Add the tomatoes, stir and cook for a few minutes. Add the Arugula.
Stir in the pasta and add about a tablespoon of pasta water. Add the fresh Mozzarella cubes and toss to combine all ingredients.
Serve with basil leaves, drizzle with a little extar virgin Olive Oil and if you prefer you can shave Parmesan cheese on top.