Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
350g (12oz) tagliatelle
2 garlic cloves
1 chilly pepper (peperoncino)
6 tablespoons extra virgin olive oil
8 ripe cherry tomatoes cut in halfs
A small bunch of rocket, chopped
4 tablespoons Parmigiano Reggiano
Salt

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Preparation:
In a frying pan put olive oil and sauté garlic and chilly pepper until slightly brown. Add tomatoes, rocket and a pinch of salt. Stir well and sauté for about 2 minutes. In the meantime cook tagliatelle in abundant salted water. Drain the pasta and carefully toss it in the pan with the sauce. Add parmigiano and toss again. Serve.

Makes 4 servings