Tagliatelle with mushrooms in truffle butter

Ingredients for 2 servings:

• 250g tagliatelle
• 250 g mushrooms, brown
• 3 small tomatoes, aromatic
• ½ chili pepper(s), red
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 tbsp butter
• Salt
• 1 pinch(s) of Allspice d’Espelette
• 3 tsp truffle butter
• e.g. Parmesan, grated or shaved

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Clean the mushrooms and slice them thinly. Wash the tomatoes, quarter them, remove the seeds, and finely dice them. Deseed half a chili pepper, peel the garlic clove, and finely dice both. Prepare the tagliatelle in salted water according to the package instructions. Meanwhile, heat the olive oil and butter in a pan and fry the mushroom slices, turning occasionally, until they are an appetizing brown and no longer release any liquid. Add the diced garlic and chili, along with the diced tomatoes, and sauté. Season with salt and Espelette pepper. Drain the tagliatelle and add it to the pan with the mushrooms. Add the truffle butter and fold everything in. Serve with Parmesan cheese for a sprinkle. Tip: If you can find porcini mushrooms and replace them with the mushrooms, you can increase the umami factor of this dish even further.