Tagliatelle with Jerusalem artichokes

Preparation:

Preparation: Cook the Jerusalem artichokes in abundant acidic water, once cooked, cut them into small pieces and sauté them in a pan with oil, garlic and small tomato squares. Sauté the previously cooked tagliatelle in plenty of salted water and drizzle, if necessary, with a little cooking water and extra-virgin olive oil. Garnish the preparation with chopped parsley.