A great pasta dish for any occasion:
Heat the oil (1) in a frying pan and sauté the cherry tomatoes briefly. Add the sugar, lightly caramelize and extinguish with the vinegar. Afterwards cool down a little bit.
In the meantime, boil enough water with salt and cook the tagliatelle “al dente”. Drain them and rinse them with cold water for a short time, drain them well. Add to the cherry tomatoes, sprinkle with pine nuts and season with salt and freshly ground pepper. Just before serving, add freshly cut basil, olive oil (2) and butter, mix well.
Serve with: monkfish under garlic-vanilla crust.