Ingredients
400 g fresh tagliatelle
100 g Parmigiano Reggiano Grated Cheese “Cascine Emiliane”
100 g butter
200 g ripe tomatoes
50 g green olives
50 g black olives
40 g capers
25 cl extra virgin olive oil
1 bunch of aromatic herbs
salt and pepper
How to prepare:
Stir the butter until it becomes creamy and add the finely chopped aromatic herbs. Wrap the herb butter in cling film and place it in the refrigerator. Peel the tomatoes, remove seeds and cut into pieces. Put some olive oil in a pan and sauté the tomatoes; add the olives previously cut in circle, the capers, salt and pepper to taste. Separately cook the tagliatelle, drain and stir into the already prepared tomato sauce and cook for a few minutes. Remove from the flame, add the herb butter and sprinkle withParmigiano Reggiano Grated Cheese “Cascine Emiliane”.
