Tagliatelle with coppa and basil

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Tagliatelle with coppa and basil

Tagliatelle with coppa and basil

Tagliatelle with coppa and basil
Tagliatelle with coppa and basil

Number of people

500 g tagliatelle (or penne)

3/4 onion

6 fresh basil leaves

2 cloves of garlic

16 slices of coppa

40 cl of fresh cream

Olive oil

White pepper

Parmesan cheese

Pine nuts

2 tomatoes, diced
For the variant :

20 black olives

Preparation: 20 min
Cooking time: 10 min
Step 1
Slice the onions, and fry them in a little hot olive oil.
Step 2
Put a large pot of hot water with a little salt, cover, and bring to a boil.
Step 3
Then, during the preparation of the pistou, pour the pasta into the pan.
Step 4
Prepare a small pistou: chop, then crush the garlic, fresh basil (and pine nuts), with a little olive oil, then add the mixture to the onions, pepper.
Step 5
Sauté the mixture for 3-4 min, then add the crème fraîche.
Step 6
Cut the coppa slices into strips. Cut off the heat from the sauce, and place the slices of coppa on the crème fraîche.
Step 7
Drain the pasta, then serve it with parmesan cheese, and cover with coppa basil sauce.
Author's note
If you do the variant with black olives, I advise you not to add pine nuts. And rinse the olives well, to remove the salt. Be careful it's caloric but what a good thing it is!

I add my grain of salt

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