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Angi's tagliatelle with truffle butter

updated

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 100 g butter (truffle butter)
  • 400 g cocktail tomatoes
  • 1 bunch of flat-leaf parsley
  • some salt
  • some black pepper, freshly ground
  • Parmesan

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

simple, inexpensive and delicious

Bring plenty of water to a boil for the tagliatelle pasta (don’t be too sparing with the salt). Gently heat the truffle butter in a deep, nonstick pan. Add the previously washed whole cherry tomatoes and simmer gently over low heat until they burst slightly. Chop the parsley (not too finely) and add it. Finally, add the cooked tagliatelle pasta (well drained) to the pan, stir well, and top with freshly grated 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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