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Fresh Tagliatelle with Tomatoes and Olives

Popular Italian black olives include the slightly acid Liguria, the salty Lugano, the mild Ponentine, and the slightly wrinkled Gaeta. Olives complement a typical, slightly sweet, tomato sauce and pasta. Be careful not to overcook the fresh tagliatelle.
Preparation time : 10 minutes,
Cooking time : 40 minutes,
Calories per serving: 580

ingredients

serves 4
1 lb (450 g) fresh tagliatelle
1 medium onion
2 cloves garlic
3 tablespoons olive oil
1 1/2 lb (700g) tomatoes
1 tablespoon fresh chopped oregano
2 tablespoons white wine (optional)
2 oz (50 g) black olives
Salt and freshly ground black pepper
3 oz (75 g) grated Parmesan cheese
Oregano leaves for garnish

method

1. Finely chop the onion and crush the garlic. Heat the oil in a pan and gently fry the onion and garlic for 5 minutes, stirring occasionally.

2. Immerse the tomatoes in a bowl of boiling water for 30 seconds, then cold for 1 minute, until cool enough to peel off the skins with your fingers. Chop the peeled tomatoes roughly.

3. Add the tomatoes, oregano and optional wine to the pan, then cover and cook gently for 20-25 minutes, until the tomatoes are quite soft.

4. Meanwhile, add the pasta to a pan of boiling salted water and cook according to the packet instructions - 3-4 minutes is usually enough.

5. Stone and chop the olives and stir them in with the tomatoes. Heat gently for 5 minutes and adjust the seasoning.

6. Drain the pasta and turn it into a serving dish. Pour over the tomato sauce, sprinkle over the Parmesan cheese, garnish with oregano and serve.

What did you think?

1 person has helped to review this recipe. Thankyou!

Thanks
posted by anonymus @ 01:15AM, 4/05/08
I've tried this! It tastes super!
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