Tagliatelle Alla Alberto (Forli Aeroporto, Il 19 Giugno Duemilaquattro)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 shallot (s)
- 1 garlic
- 3 tomato (s) (vine tomatoes)
- 1 cup beans (young green beans, frozen)
- 1 handful basil, fresh leaves
- 125 g cream
- 125 grams bacon
- 500 g pasta (taliatelle), fresh
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Finely chop the shallot, peel the garlic and mash it with salt. Pour boiling water over the tomatoes, let stand and peel them after approx. 5 minutes. Quarter, remove the stones and liquid with a spoon and cut the dry tomato flesh into pieces. Chop the bacon. Wash and chop the basil leaves (cut small strips with kitchen scissors) or chop. In the meantime, bring the salted water to a boil in a large saucepan.
- Heat the olive oil in the pan, add the shallot and garlic and fry briefly, let it become translucent, but the garlic must not brown. Add the bacon and stir well, put the lid on the pan and cook for 3 minutes on a medium heat. Add the basil and frozen beans, stir briefly, then add the cream (if you want, you can use less cream and stretch with a little water) and let simmer for another 2 minutes.
- In the meantime, add the tagliatelle to the boiling water and cook for 2-3 minutes, then drain, rinse briefly with cold water, drain and return to the saucepan with a piece of butter, stir carefully and keep warm. Put the tomato pieces in the sauce and simmer for another two minutes. Place the tagliatelle in a pasta plate, pour the sauce over it and serve immediately.
- Note: The tomato pieces should not be allowed to overcook, they will stay fresh.
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