1. If necessary, wipe the mushrooms with a cloth and cut them into quarters. Rinse the tomatoes and dice them. Peel and finely chop the garlic. Wash the basil, pat it dry, remove the leaves from the stems, and roughly chop them.
2. Bring about 5 liters of salted water to a boil in a large pot. Cook the tagliatelle in the boiling water for about 3 minutes until al dente. Drain in a colander, reserving some of the cooking water.
3. Heat the oil in a pan over high heat and sauté the mushrooms for about 4 minutes. Add the garlic and tomatoes, and let simmer for another 4 minutes. Season with salt, pepper, and sugar.
4. Add the pasta to the pan and deglaze with some cooking water if desired. Sprinkle the basil and Parmesan on top and mix well. Plate and serve. Enjoy your meal!
Nutrition per serving
kcal: 518
Protein: 20 g · Fett/Fat: 18 g · Carbs: 69 g
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