Tagliatelle with garlic, chili and cherry tomatoes

Ingredients for 2 servings:

• 1 pack of tagliatelle no. 16
• 15 cherry tomatoes
• 3 garlic cloves
• 1 onion(s)
• 2 tbsp extra virgin olive oil, for cooking and frying
• 50 g butter, for cooking water and frying
• 250 g cooked ham
• 1 small can of cheese cream
• 4 large pieces of chili pepper(s)
• 100 ml cream
• 1 tbsp, heaped salt
• 150 g Parmesan
• some herbs, chopped, as desired

Instructions

Working time approx. 15 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 37 minutes

First, cook the tagliatelle in lightly salted water with a dash of olive oil and a little butter for about 15 minutes (I like it a little softer). Drain the pasta into a sieve and set aside. For the sauce, finely chop the garlic cloves and fry them vigorously in a little olive oil and butter. Then add a finely chopped onion along with the finely chopped chili peppers and the cooked ham. Reduce the heat to low. Now add the halved cherry tomatoes to the pot, stir briefly, and deglaze with the cream. Then add the creamed cheese to the sauce, stir until the sauce thickens slightly, add the tagliatelle to the pot, and fold in briefly. Serve with plenty of Parmesan cheese and a few herbs to taste.