Black Ribbon Noodles in Red Cabbage Leaf

and arrange in the center of a flat plate. Quarter the washed tomatoes, sauté in olive oil, season, add chopped garlic and plucked basil.

Extinguish with white wine and make. Make the tagliatelle al dente in salted water and olive oil, drain and toss with the tomato sauce.

Fill everything in the dressed red cabbage leaf and sprinkle with grated pecorino.

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