Pasta Miha

Ingredients for 2 servings:

• 250g tagliatelle
• ½ chorizo
• 1 shallot(s)
• 2 figs, dried
• 4 tomatoes, dried
• 1 handful of pine nuts
• 10 cherry tomatoes
• 250 ml white wine
• 2 tsp tomato paste
• 150 ml cream
• 200 ml beef broth
• 1 tsp oregano
• 8 basil leaves
• Salt
• pepper
• olive oil
• Parmesan, coarsely grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Tagliatelle with chorizo, figs and tomatoes

Set aside one tomato and two basil leaves for garnish per serving. Toast the pine nuts and set aside. Dice the salami, dried figs, and sun-dried tomatoes. Finely dice the shallot. Quarter the cherry tomatoes. Sear the diced salami in olive oil, add the sun-dried tomatoes, figs, and shallots, and fry them thoroughly. Briefly fry the tomato paste, then deglaze with the white wine and reduce it almost completely. Add the beef stock and cream (amount as desired, max. 150 ml). Reduce to medium heat. Season the sauce with herbs and spices and Parmesan cheese, and add the cherry tomatoes. When the desired consistency is reached, keep warm. Cook the pasta in a separate pot until al dente, drain, and immediately add to the sauce. Toss briefly and serve on warmed plates, using the tomatoes and basil leaves as garnish. Sprinkle the pasta with toasted pine nuts and garnish with coarsely grated Parmesan cheese, if desired. Instead of salami, this dish can also be prepared with strips of beef fillet or poultry.