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1
For the sauce: Core the tomatoes, and cut them in half.
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2
With round or plum tomatoes, squeeze out seeds into a sieve placed over a bowlsave the juices and discard the seedsthen chop the tomatoes into 3/4-inch pieces.
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3
Cherry tomatoes need only be cut in half.
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4
Pour the olive oil into the big skillet, and set it over medium-high heat.
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5
Scatter the garlic slices in the pan, and heat for a minute or so, until they start sizzling.
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6
Toss in the rosemary sprig and peperoncino, let them heat for a few moments, then drop the tomato paste into a clear hot spot in the pan bottom.
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7
Toast the tomato paste for a minute, then pour in the chopped tomatoes, sprinkle on the salt, and stir all together.
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8
Cook the tomatoes for a couple of minutes, until they begin to release their liquid.
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9
Pour in the reserved tomato juices from the bowl, along with 1/2 cup or so of water (use it to slosh out the tomato bowl).
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10
Bring the sauce to a boil, then adjust heat to keep it perking steadily.
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11
Cook, uncovered, until tomatoes break down into a chunky sauce, about 10 to 12 minutes.
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12
When the sauce is done, stir in the parsley and turn off the heat (or keep it barely simmering if you are ready to cook the pasta).
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13
To cook the tagliatelle: Bring a large pot of well-salted water to a rolling boil.
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14
Shake the nests of tagliatelle in a colander or strainer to remove excess flour.
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15
Drop all the pasta into the pot at once, and stir to loosen and separate the strands.
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16
Cover the pot, and return the water to a boil rapidly.
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17
Set the cover ajar, and cook the pasta, stirring occasionally, for 2 minutes or more, until barely al dente (it will cook a bit more in the sauce).
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18
Have the tomato sauce at a simmer; if it has cooled and thickened, loosen it with a bit of the hot pasta-cooking water.
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19
Lift the tagliatelle from the cooking pot quickly, with a spider and tongs, drain briefly, and drop into the simmering ragu.
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20
Toss together, over low heat, for a minute or more, until all the strands are coated and perfectly cooked.
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21
Thin the sauce, if necessary, with hot pasta water, or thicken it quickly over higher heat.
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22
Turn off the heat, sprinkle 1/2 cup or so of grated cheese over the tagliatelle, and toss well.
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23
Drizzle a couple of tablespoons of olive oil all over, and toss again.
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24
Heap the pasta in warm bowls, and serve immediately, passing more cheese at the table.
