Spaghettini al pomodoro e crema di burro con tartufo

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(2 personen)

250 gr pasta (spaghetti of tagliatelle)
zout, peper
3 eetlepels olijfolie
50 gr gedroogde tomaten in reepjes
1/2 kleine fijngesneden ui
50 gr crema di burro con tartufo (Urbani)
1 eetlepel fijngesneden bieslook
1 eetlepel fijngesneden basilicum
2 eetlepels geschaafde Parmezaanse kaas

Kook de pasta in ruim kokend water met zout beetgaar, laat uitlekken en roer er
1 eetlepel olijfolie door.
Bak de tomaat en de ui ± 5 minuten in 2 eetlepels olijfolie.
Roer de truffelbotercrème en de pasta erdoor en verwarm alles even
snel.
Breng met zout en peper op smaak en roer er 1/2 eetlepel bieslook en basilicum
door.
Strooi er voor het serveren 1/2 eetlepel bieslook en de Parmezaanse kaas over.