400 g fresh tagliatelle
40 g capers
100 g butter
1bunch of aromatic herbs
50 g green olives
50 g black olives
200 g ripe tomatoes
25 cl olive oil
100 g Parmigiano-Reggiano cheese
salt and pepper
How to make the Tagliatelle aromatiche con parmigiano:
Stir the butter until creamy and add the finely chopped aromatic herbs.
Wrap the cream butter in clingfilm and place in refrigerator.
Peel the tomatoes, remove seeds and cut into pieces.
Put some olive oil in a frying pan and saute’ the tomatoes, add the olives, the capers, salt and pepper to taste.
Separately, cook the tagliatelle al dente, drain and stir into the already prepared tomato sauce and cook for a few minutes.
Remove from flame, add the herb butter and sprinkle with grated Parmigiano-Reggiano cheese.
Regional recipe from Emilia-Romagna