Description
A soft creamy tagliatelle flavour blends wonderfully with the acidity of the tomatoes and freshness of the pepper. When you bite the tomato get untold pleasure from this dish!!!
Ingredients
-
Pasta
500 g
-
Cherry tomatoes
500 g
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Pepper
4 piece
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Cheese
500 g
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Cream
250 ml
-
Cheese curd
300 g
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Basil
1 tsp
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Butter
1 Tbsp
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Salt
-
Black pepper
Cooking
My cherry and dry with paper towel.
Cut the peppers into strips of the type Julien.
My Basil and finely chop.
Spread on a frying pan butter with cherry tomatoes and fry for 2 minutes on all sides.
Add the Basil, stir.
Put the peppers and simmer all until soft, salt and pepper. Then take out into another bowl.
In the same frying pan put the cream and cream cheese.
Heat, stirring, to dissolve the cheese. It turns out the sauce.
Boil al-dente tagliatelle. In the Form put half of the tagliatelle, put half of the tomatoes with the peppers, sprinkle with half the grated cheese.
Top lubricated with half the sauce.
Our repeat layers in same order.
Take a piece of parchment paper, crumple it and well wetted with water. Cover the form.
Top all cover tightly with foil. Put in a preheated 220* oven for 45 min.
With piping hot.
Bon appetit!
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