Tagliatelle Aromatiche Con Parmigiano


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.

Serves 4

Regional recipe from Emilia-Romagna

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.