Tortiglioni in Italian chanterelle cream sauce

Ingredients for 2 servings:

• 200 g chanterelles, cleaned
• 1 small onion(s), diced
• 1 tbsp butter
• 150 ml cream
• 8 date tomatoes or sweet cherry tomatoes
• e.g. Parmesan, freshly grated
• 10 leaves of fresh basil
• 200 g tortiglioni or other pasta of your choice
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the pasta according to the package instructions until al dente. Sauté the diced onion in melted butter and fry the chanterelles thoroughly. Deglaze with cream. Wash and halve the tomatoes, and add them. Cook everything for a few minutes. Season with a fair amount of salt and a little pepper, tear the basil leaves and add them. Serve hot and sprinkle generously with freshly grated Parmesan cheese. Note: The tomatoes should be quite sweet so that their acidity doesn’t overpower the dish. Date tomatoes or some high-sugar varieties of cherry tomatoes are best. This dish thrives on the quality of its ingredients. The better the chanterelles, tomatoes, and Parmesan cheese, the more impressive this dish will be on the palate.