in Italy

Tagliatelle with tomato and olive sauce, Mediterranean style

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Ingredients for 3 servings:

  • 250 g tagliatelle, uncooked
  • 1 package of tomatoes, chunky (400-450 g)
  • 100 g black olives
  • 4 garlic cloves
  • 1 jar capers, small
  • 50 ml red wine
  • 1 pinch(s) of sugar
  • Salt and pepper, black from the mill
  • 3 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the tagliatelle pasta until al dente. Pit the olives, slicing them lengthwise and halving them for a decorative effect. Peel the garlic cloves and finely dice them. Heat the oil and fry the garlic. Add the diced tomatoes and bring to a boil briefly. Add the olives, drained capers, and red wine, and simmer until the pasta is tender. Season with salt, pepper, and sugar. Divide the drained pasta among plates, pour the sauce over the pasta, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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