Tagliatelle with olives
Instructions
Pitted olives.
Melt the butter in a Bain-Marie.
Cook in salted water, drain noodles on a serving platter, season with melted butter and olive oil, scented with a few basil leaves and serve.
Ingredients and dosing for 4 persons
- 300 g of pasta fresh egg tagliatelle type
- 24 green olives
- Some leaves of basil
- 50 g of butter
- Salt