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.
- 1 lb fresh tagliatelle
- 1 medium onion
- 2 cloves garlic
- 3 tablespoons olive oil
- 1 1/2 lb tomatoes
- 1 tablespoon fresh chopped oregano
- 2 tablespoons white wine optional
- 2 oz black olives
- Salt and freshly ground black pepper
- 3 oz grated Parmesan cheese
- Oregano leaves for garnish
- 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.
- 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.
- 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.
- Meanwhile, add the pasta to a pan of boiling salted water and cook according to the packet instructions - 3-4 minutes is usually enough.
- Stone and chop the olives and stir them in with the tomatoes. Heat gently for 5 minutes and adjust the seasoning.
- 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.
Calories: 694 kcal
Carbohydrates: 93 g
Protein: 26 g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 114 mg
Sodium: 580 mg
Potassium: 780 mg
Fiber: 7 g
Sugar: 8 g
Vitamin A: 1749 IU
Vitamin C: 26 mg
Calcium: 330 mg
Iron: 3 mg