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Truffle tomato ragout with tagliatelle

updated

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Ingredients for 2 servings:

  • 50 g truffles, black
  • 8 m.-large tomato(s), fresh
  • 200 ml Soja Cuisine (e.g. from Alpro)
  • some oil (truffle oil), a few drops
  • Salt
  • 250 g tagliatelle pasta
  • salt water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple and very tasty recipe

Cook the tagliatelle in plenty of salted water according to the package instructions. Thinly slice the truffles, then fry them in a pan with sunflower oil until crispy on both sides. Meanwhile, cut the tomatoes into large cubes. When the truffle slices are browned, drizzle with a few drops of truffle oil. Add the diced tomatoes and fry briefly with the truffle slices. The diced tomatoes should still hold their shape. Then pour the soy cream over the pasta, season with salt, and toss everything briefly in the pan. Transfer the tagliatelle to a plate and pour the ragout over the pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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