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Buttered Tagliatelle with Basil

For 4 people

Buttered tagliatelle with basil


500 g extra wide ribbon noodles



2 shallots/onions

1 bunch of basil

100g butter

black pepper


Cook the pasta in salted water until al dente according to the package instructions and drain.

Peel the shallots and chop finely.

Wash the basil, shake it dry (a few leaves for garnish, set aside for later) and cut the leaves into strips.

Heat 20 grams of butter in a small saucepan and fry the shallots in it. Then add half of the basil and let it braise briefly. Now fold everything into the noodles and season with salt and pepper.

For the sauce, heat another 20 grams of butter in a saucepan and add the remaining basil. Deglaze with 50 milliliters of water and season with salt and pepper. Stir in the remaining 60 grams of butter with the whisk and make sure that it no longer boils.

Arrange the pasta on 4 large pasta plates, pour over the sauce and garnish with the reserved basil leaves.

Tip: If you like, you can serve grated Parmesan or fresh salad.

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