Tagliolini with sage and tomato
Instructions
Bring to the boil water, add salt, add the pasta and cook al dente.
4 cut the tomatoes, mash the cloves of garlic, minced Sage leaves.
FRY Sage and garlic in a large skillet with the butter, then add the tomatoes, remove the garlic, add salt and cook for a minute on high flame.
Drain the pasta, pour into the Pan, add the cream and Parmesan; pepper, stir over heat for a minute and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type pasta tagliolini with eggs
- 2 cloves of garlic
- 40 g of butter
- 10 cl of creme fraiche
- 6 leaves of sage
- 4 tablespoons of parmigiano-reggiano
- 300 g of cherry tomatoes
- Salt
- Pepper