Tonnarelli, Tomato Sauce & Taggiasche Olives

Category, DifficultyIntermediate
Yields1 Serving
Prep Time4 minsCook Time3 minsTotal Time7 mins

Tonnarelli with Tomato sauce and Taggiasche olives is an easy, fresh and typically Italian dish - an expression of the real Mediterranean flavour. The ingredient that really makes the difference in this recipe surely is the Taggiasca olive. Typical of  the Liguria region of Italy, this olive takes its name from Taggia, the little town where San Colombians monks from the Cistercian monastery on the Lerino islands first introduced this type of olive.

The olive’s distinctive mellow flavour, with a sweet and fruity presence, is balanced perfectly by the tomato sauce. Here our own freshly made Sugo al Pomodoro is a perfect combination - with clean tomato and basil notes it completes the flavour of the olives. If you prefer a more tangy flavour you can take a note from Sicilian chefs - and add some capers and anchovies!.

INGREDIENTS

250 g La Tua Pasta Fresh Tonnarelli
270 g Tomato Sauce
90 g Taggiasche Olives (pitted)
30 g Parmigiano Reggiano

 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

By clicking the below button you will add to the basket:

  • 1 x 250g La Tua Pasta Fresh Tonnarelli
  • 1 x 270g La Tua Pasta Artisan Tomato Sauce
  • 1 x 90g Taggiasche Olives (pitted)
  • 1 x 30g Parmigiano Reggiano

You will also be able to remove the ingredients you might already have at home!

Buy now our ingredients

 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Tonnarelli

3

Cook for 3 – 4 minutes depending on preference

4

In a frying pan, heat olive oil. When almost smoking, add olives (drained). Saute for 3 minutes over medium high heat.

5

Reduce heat to low and gently add the Tomato Sauce. Heat it without burning and transfer the Tonnarelli using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

6

Gently coat the Tonnarelli with the tomato sauce, plate and garnish with Parmesan

7

Buon Appetito!

Ingredients

 250 g La Tua Pasta Fresh Tonnarelli
 270 g Tomato Sauce
 90 g Taggiasche Olives (pitted)
 30 g Parmigiano Reggiano

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Tonnarelli

3

Cook for 3 – 4 minutes depending on preference

4

In a frying pan, heat olive oil. When almost smoking, add olives (drained). Saute for 3 minutes over medium high heat.

5

Reduce heat to low and gently add the Tomato Sauce. Heat it without burning and transfer the Tonnarelli using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

6

Gently coat the Tonnarelli with the tomato sauce, plate and garnish with Parmesan

7

Buon Appetito!

Tonnarelli, Tomato Sauce & Taggiasche Olives

Leave a Reply

Save 10% on your next order

Join our mailing list to receive inspiring recipes and news about special offers, new pasta, sauces and dishes.

As a welcome gift we’ll give you 10% off your next order.

Don’t worry we won’t spam you! We only send a couple of emails each month.

By signing up you confirm to have read and agreed our privacy policy.