Casearia Corradi

Ingredients:

• 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

Preparation:

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!