for four

  • 400g/14 oz tagliatelle
  • 300g/10 oz baby plum tomatoes – cut into quarters. use the tomato knife
  • 2 jars (180g/6 oz) tapenade (aka black olive paste) – Belazu is really good. Otherwise go here for a recipe to make it)
  • 110g/4 oz bag of rocket or watercress
  • 1 block (200g/7 oz) of feta, crumbled
  • salt (go easy on the salt until the end until you have tasted as the feta and tapenade are both very salty) and pepper
  • lots of olive oil
  • grated parmesan for those who think ALL pasta should have parmesan
  • some fried sage leaves might go rather nicely with this

 

  1. cook the tagliatelle in the normal way in a big saucepan.
  2. fry the tomatoes in a little oil, and add the tapenade for a minute or two to get it warm
  3. take the frying pan off the heat and add the feta, to get that warm
  4. drain the tagliatelle, and return to the saucepan with a good slug of olive oil
  5. add all the other ingredients except the parmesan
  6. garnish with the fried sage leaves

serve the parmesan separately for people to help themselves – it is not really necessary

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