Tagliatelle Al Pomodoro
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta, fresh taliatelle
- 500 g cocktail tomatoes
- 2 cloves garlic
- 2 tablespoon cream cheese with herbs or sour cream
- 250 ml vegetable stock
- 1 bunch parsley
- 1 tablespoon oil
- salt and pepper
- rosemary
Print Recipe
Pin Recipe Instructions
- Boil the tagliatelle al dente and set aside!
- For the sauce:
- Finely chop the garlic and fry briefly with the oil. Add the halved tomatoes and fry for about 2 minutes. Deglaze the whole thing with the broth, stir in the cream cheese, season with the spices and chopped parsley.
- Mix in the cooked pasta and serve hot!
- The absolute hit with this sauce are, of course, homemade tagliatelle!
- 615 Kcal per serving
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