Fresh Tagliatelle with Tomatoes and Olives

fresh tagliatelle with tomatoes and olives

Fresh Tagliatelle with Tomatoes and Olives

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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.
Servings: 4
Calories: 694
Prep Time 10 minutes
Cook Time 40 minutes


  • 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
Fat: 24g
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
Cuisine Italian
Ingredients Pasta
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