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Tagliatelle with capers and olives à la Gabi

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Ingredients for 4 servings:

  • 400 g tagliatelle pasta
  • 1 small can of tomatoes, peeled
  • 100 g black pitted olives
  • 2 cloves garlic
  • olive oil
  • salt and pepper
  • 1 small jar of capers
  • 125 ml red wine
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Roughly chop the peeled tomatoes, finely chop the olives, slice the garlic, and heat the olive oil in a pan. First, fry the garlic in the hot oil until golden brown, then add the tomatoes and let it simmer briefly. Add the olives, capers, and red wine. Season with salt and pepper. Cook the tagliatelle in boiling salted water until al dente, drain. Mix the sauce with the pasta and serve.

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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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