Summary

Ingredients

• 500 g taliatelle
• 500 g cherry tomato (s)
• 250 g rocket
• 100 g parmesan cheese
• 125 ml balsamic vinegar, Bianco
• 250 ml olive oil
• 2 tablespoon honey
• 3 cloves garlic
• 1 chilli pepper (s), red
• salt and pepper

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Instructions

1. Cook the pasta in salted water until al dente.
2. In the meantime, mix the balsamic vinegar, oil, honey, finely chopped garlic, salt, pepper and the finely chopped chilli (be careful not to put your fingers in your eyes) into the dressing. Mix the drained, still warm pasta with half of the dressing.
3. Remove the tomatoes from the stalk, remove the green roots and cut in half. Fold the tomatoes into the pasta as soon as they have cooled down.
4. Clean the rocket and cut it into small pieces. Slice or roughly grate the parmesan. Just before serving, fold in the remaining dressing, rocket and parmesan.