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Tagliatelle al basilico al sugo di olive e pomodori
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Ingredients
Tagliatelle al basilico
- 300 g di farina tipo 0
- 3 uova (da 60 g circa)
- 1 cucchiaio di olio extravergine di oliva
- 10 g di foglie di basilico fresche, lavate e asciugate, tritate finemente
Condimento
- 2700 g di acqua
- 6 pomodori San Marzano maturi
- 1 spicchio di aglio
- 5 - 6 foglie di basilico, lavate e asciugate
- 30 g di olio extravergine di oliva
- 2 pizzico di sale
- 1 pizzico di pepe macinato fresco
- 120 g di olive nere denocciolate (taggiasche)
- 70 g di pecorino romano grattugiato
- Nutrition
- per 1 porzione
- Calories
- 2360 kJ / 564 kcal
- Protein
- 20.4 g
- Carbohydrates
- 61.5 g
- Fat
- 28 g
- Fibre
- 4.9 g
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