In a pot, bring acidulated water to a boil.

Add the Jerusalem artichokes to the pot and cook them until they become soft.

Drain the Jerusalem artichokes and cut them into pieces.

In a pan, heat some extra-virgin olive oil and add the chopped garlic.

Add the pieces of Jerusalem artichoke and the diced tomato to the pan.

Sauté the Jerusalem artichokes and tomato for a few minutes, until they are well combined and slightly golden.

In a separate pot, bring salted water to a boil.

Add the fresh tagliatelle to the pot and cook them until al dente.

Drain the tagliatelle and transfer them to the pan with the Jerusalem artichokes and tomato.

Mix the ingredients in the pan well, adding a little bit of the pasta cooking water if necessary.

Add a drizzle of extra-virgin olive oil and mix again.

Serve the tagliatelle with Jerusalem artichokes garnished with chopped parsley.