Vegetarian

Tagliatelle with Kalettes®

Vegetarian
Pasta
Portions2 peopleChangeTiming 30 minsView
Ingredients8 IngredientsViewSwitzerland54 % localView
  • 0.5  tablespoon capers
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 35  grams dried tomatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  clove fresh garlic
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 20  grams gruyère
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 125  grams Kalettes®
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Product info

    Kalettes® are a hybrid between kale and Brussels sprouts. Since 2014, Kalettes® (also known as Flower Sprouts) are grown in the Swiss Seeland.

    Learn more
  • 1.5  tablespoons olive oil
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 0.5  tablespoon salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 125  grams tagliatelle
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Add water to a large saucepan and bring to the boil over high heat
Add 125 grams tagliatelle and 0.5 tablespoon salt to the boiling water and cook the tagliatelle for 8 minutes (or according to package instructions)
Peel 1 clove fresh garlic and cut into slices of about 1 cm thickness
Cut 35 grams dried tomatoes into pieces of around 1 cm
Fish the tagliatelle out of the boling water with a spoon, add them to a colander and then into a medium-sized bowl
Add 125 grams Kalettes® to the boiling water and boil them for 2 minutes
Drain the Kalettes® with the colander
Add 1 tablespoon olive oil to a large frying pan and heat up over medium heat until the oil is hot
Add the garlic to the frying pan and fry for about 1 minute
Add the tomato pieces to the garlic and fry both for 2 minutes
Add the Kalettes® and 0.5 tablespoon capers to the frying pan, stir well and sauté everything for 1 minute
Add the tagliatelle and 0.5 tablespoon olive oil to the Kalettes® and toss everything
Serve the tagliatelle in plates and grate 20 grams gruyère over them
About Gourmagine
Local ingredients
Get recipes created
For producers
Imprint
What is new
Channels
Home Office Lunch
Vegetarian Recipes
Vegan Recipes
Carrot Recipes
Broccoli Recipes
Cauliflower Recipes
Mushroom Recipes
Courgette Recipes
Spinach Recipes
Pepper Recipes
© 2024 Gourmagine | 🇨🇭 Made in Switzerland

Tagliatelle with Kalettes®

Pasta

White plate on a white table cloth with tagliatelle, kalettes, cheese and tomato pieces
Timing 30 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 0.5  tablespoon capers
  • 35  grams dried tomatoes
  • 1  clove fresh garlic
  • 20  grams gruyère
  • 125  grams Kalettes®
  • 1.5  tablespoons olive oil
  • 0.5  tablespoon salt
  • 125  grams tagliatelle

Scan for more details

Tools

  • 1 large frying pan
  • 1 large saucepan
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 medium-sized bowl

Tagliatelle with Kalettes®

Pasta

Instructions

Add water to a large saucepan and bring to the boil over high heat
Add 125 grams tagliatelle and 0.5 tablespoon salt to the boiling water and cook the tagliatelle for 8 minutes (or according to package instructions)
Peel 1 clove fresh garlic and cut into slices of about 1 cm thickness
Cut 35 grams dried tomatoes into pieces of around 1 cm
Fish the tagliatelle out of the boling water with a spoon, add them to a colander and then into a medium-sized bowl
Add 125 grams Kalettes® to the boiling water and boil them for 2 minutes
Drain the Kalettes® with the colander
Add 1 tablespoon olive oil to a large frying pan and heat up over medium heat until the oil is hot
Add the garlic to the frying pan and fry for about 1 minute
Add the tomato pieces to the garlic and fry both for 2 minutes
Add the Kalettes® and 0.5 tablespoon capers to the frying pan, stir well and sauté everything for 1 minute
Add the tagliatelle and 0.5 tablespoon olive oil to the Kalettes® and toss everything
Serve the tagliatelle in plates and grate 20 grams gruyère over them