John Myers
Tagliolini in Garlic and Rosemary Butter
The perfect tagliolini in garlic and rosemary butter recipe with a picture and simple step-by-step instructions.
- 250 g Tagliolini
- 2 liter Water
- 2 tsp Salt
- 2 Garlic cloves
- 2 Branches Rosemary (here: from our own garden)
- 2 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 25 g Freshly grated Parmesan
- 2 Stalk Parsley for garnish
- Boil the tagliolini in salted water (2 liters of water / 2 teaspoons of salt) until firm to the bite (approx. 3 – 4 minutes) according to the instructions on the package, drain through a kitchen sieve and drain well. Peel the garlic cloves, cut in half lengthways and cut into thin slices. Wash the rosemary, shake dry, pluck the needles off and cut / chop. Heat butter (2 tbsp) in a pan and fry the garlic slices with the chopped / cut rosemary in them vigorously. Add the pasta and mix / heat well. Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Grate the Parmesan. Serve the tagliolini in garlic-rosemary butter and freshly grated Parmesan, garnished with parsley. Serve with olive oil.
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