Tagliatelle with olive oil and pepperoni and cherry tomatoes

Ingredients for 4 servings:

• 1 package of tagliatelle, from the refrigerated counter
• a few garlic cloves
• 250 g cherry tomatoes
• 100 g pine nuts
• 2 large peppers, hot
• olive oil
• Salt
• Parmesan
• e.g. parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Ribbon pasta with garlic, oil, peppers and cherry tomatoes

Peel the garlic cloves and slice thinly, wash the bell peppers and slice into rings, and wash the cherry tomatoes and halve them. Bring a large pot of water to a boil. When it’s boiling, add a little salt and cook the tagliatelle according to the package instructions. Heat a good splash of olive oil in a large pan. Sauté the pine nuts, garlic, and bell peppers vigorously. Season with salt and, just before the garlic starts to brown, add the cherry tomatoes. Sauté briefly so the tomatoes stay crisp and deglaze with another splash of olive oil. Remove the pan from the heat and add the tagliatelle to the pan. Mix everything together well, adding a little more oil if desired. If desired, stir in some fresh parsley. Tastes especially good with freshly grated Parmesan cheese. TIP: This dish tastes best with good olive oil, but you can also use plain olive oil.