Aromatic tagliatelle with Parmigiano Reggiano

tagliatelle aromatiche


  • 400 gfresh tagliatelle
  •  40 gcapers
  •  100 gbutter
  •  1a sprig of aromatic herbs
  •  50 g green olive
  •  50 gblack olive
  •  200 g ripe tomatoes
  •  25 cl olive oil
  •  100 gParmigiano-Reggiano
  • salt and pepper


Blend the butter until you obtain a cream then add  the aromatic herbs finely cut. Envelop the mixture in a plastic wrap and put it in the fridge. Peel the tomatoes, remove the seeds and cut them in pieces. Then put in a pan olives oil and tomatoes, capers, olives, salt and pepper. Separately cook the tagliatelle, drain them then put them in the pan with the gravy and blend for a few minutes. Remove the pan from the fire and add to the pasta the butter at the end put grated Parmigiano on the pasta and your plate is ready!