Tagliatelle alla Alberto (Forli aeroporto, il 19 giugno duemilaquattro)

Ingredients for 2 servings:

• 1 shallot(s)
• 1 garlic
• 3 tomatoes (vine tomatoes)
• 1 cup beans (young, green beans, frozen)
• 1 handful of basil, fresh leaves
• 125 g cream
• 125g bacon
• 500 g pasta (tagliatelle), fresh
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tagliatelle with tomato cream sauce

Finely chop the shallot, peel the garlic, and crush it with salt. Pour boiling water over the tomatoes, let stand, and peel them after about 5 minutes. Quarter the tomatoes, remove the seeds and liquid with a spoon, and cut the dried tomato flesh into pieces. Finely chop the bacon. Wash the basil leaves and chop them (cut small strips with kitchen scissors) or chop them. Meanwhile, bring a large pot of salted water to a boil. Heat olive oil in a pan, add the shallot and garlic, and fry briefly, allowing it to become translucent; do not allow the garlic to brown. Add the bacon and mix well. Cover the pan and cook for 3 minutes over medium heat. Add the basil and frozen beans, mix briefly, then add the cream (if you like, you can use less cream and dilute it with a little water) and simmer for a further 2 minutes. Meanwhile, add the tagliatelle to boiling water and cook for 2-3 minutes, then drain, rinse briefly with cold water, drain, and return to the pot with a knob of butter. Stir gently and keep warm. Add the tomato pieces to the sauce and simmer for another two minutes. Transfer the tagliatelle to pasta dishes, pour the sauce over the top, and serve immediately. Note: The tomato pieces should not overcook; they will retain their freshness.