Wide ribbon pasta with truffle sauce, creamy and velvety version

Ingredients for 2 servings:

• 250 g tagliatelle pasta, wide (pappardelle)
• salt water
• 125 ml cream
• 1 garlic clove(s), peeled
• 1 tbsp truffle oil
• Salt and pepper from the mill
• 1 handful of pine nuts
• some basil, fresh
• 4 cherry tomatoes, ripe, finely diced

Instructions

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

Pappardelle with salsa and tartuffi, variation 2

Cook the tagliatelle in salted water according to the package instructions. Bring 1/8 liter of cream to a boil in a second saucepan. Press 1 garlic clove directly into the cream, then reduce the heat. Now add about 1 tablespoon of truffle oil to the cream. Grind a little freshly over the pepper, add salt if desired, and mix well. Add the drained tagliatelle to the truffle cream, along with a few roughly chopped basil leaves (not too many), and mix well. Quickly toast a handful of pine nuts in a small pan without adding any fat. Arrange the tagliatelle mixed with the truffle cream in a nest-like arrangement on warmed plates. Sprinkle with the toasted pine nuts and garnish with the diced tomatoes and a basil leaf.