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Ribbon pasta with wild garlic and tomato sauce

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Ingredients for 4 servings:

  • 2 bunches of wild garlic, fresh (approx. 200 g)
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 200 g crème fraîche
  • 2 m.-large tomato(s)
  • Salt
  • pepper
  • some sugar
  • 500 g tagliatelle pasta
  • 100 g Parmesan, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the tagliatelle according to the package instructions until al dente. Trim the wild garlic and slice it into thin strips. Peel and finely chop the garlic, and lightly roast it in heated olive oil. Add the wild garlic. Simmer for about 5 minutes. Then puree with a hand blender. Add the crème fraîche and seasoning. Bring back to a boil. Finally, add the diced tomatoes. Mix with the cooked tagliatelle and serve sprinkled with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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