Tagliatelle Ai Topinambur is a tasty and flavorful dish, perfect for a special lunch or dinner. This recipe calls for fresh tagliatelle pasta, topinambur, tomato, garlic, chopped parsley, and extra-virgin olive oil. The topinambur is cooked until tender and then sautéed in a pan with tomato, creating a delicious sauce. The fresh tagliatelle is cooked al dente and then mixed with the topinambur and tomato sauce. The dish is finished with a drizzle of extra-virgin olive oil and a garnish of chopped parsley. Tagliatelle Ai Topinambur is a great choice for those who love authentic flavors and want to try a different and original dish.
Tagliatelle with Jerusalem Artichokes
Ingredients
- 380 G Pasta Fresh Tagliatelle Pasta
- 150 G Jerusalem Artichoke Jerusalem Artichoke
- 1 Tomato Tomato
- Garlic Garlic
- Parsley Chopped Parsley
- Extra-virgin Olive Oil Extra-virgin Olive Oil
Instructions
- In a pot, bring acidulated water to a boil.
- Add the Jerusalem artichokes to the pot and cook them until they become soft.
- Drain the Jerusalem artichokes and cut them into pieces.
- In a pan, heat some extra-virgin olive oil and add the chopped garlic.
- Add the pieces of Jerusalem artichoke and the diced tomato to the pan.
- Sauté the Jerusalem artichokes and tomato for a few minutes, until they are well combined and slightly golden.
- In a separate pot, bring salted water to a boil.
- Add the fresh tagliatelle to the pot and cook them until al dente.
- Drain the tagliatelle and transfer them to the pan with the Jerusalem artichokes and tomato.
- Mix the ingredients in the pan well, adding a little bit of the pasta cooking water if necessary.
- Add a drizzle of extra-virgin olive oil and mix again.
- Serve the tagliatelle with Jerusalem artichokes garnished with chopped parsley.
Notes
For an extra touch, sprinkle some grated cheese on top of the tagliatelle before serving.
