Summary

Ingredients

• 100 g butter
• 2 tablespoon Metaxa, or sherry
• 2 tomato (s)
• 100 g parmesan, freshly rated
• 1 handful basil
• 1 packet pasta (porcini mushroom truffle)
• salt

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Instructions

1. Cook the boletus-truffle pasta according to the instructions on the packet.
2. Meanwhile, dice the tomatoes and melt the butter in a pan over low to medium heat. When the butter turns light brown, gradually sprinkle in half of the freshly grated Parmesan cheese, stirring constantly. Add the metaxa or sherry, then the tomatoes.
3. Drain the pasta and add to the sauce and carefully fold in. Arrange everything on a pasta plate and sprinkle with basil and parmesan.