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Ingredients
Les tagliatelle
- 10 g de feuilles de basilic frais, lavées et séchées
- 1 c. à soupe d'huile d'olive extra vierge
- 300 g de farine, et un peu pour le plan de travail
- 3 œufs
La sauce olives et tomates
- 70 g de pecorino romano, en morceaux (2-3 cm)
- 30 g d'huile d'olive extra vierge
- 1 gousse d'ail
-
400
g de tomates de San Marzano, pelées concassées (2-3 cm)
or 400 g de tomates, pelées concassées (2-3 cm) - 1 brin de basilic frais, feuilles lavées et séchées
- 2 c. à café de sel
- 1 pincée de poivre
- 120 g d'olives noires dénoyautées, coupées en deux
- 1200 g d'eau
- Nutrition
- per 1 portion
- Calories
- 2929 kJ / 700 kcal
- Protein
- 34 g
- Carbohydrates
- 87 g
- Fat
- 26 g
- Fiber
- 7 g
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