Red Tagliatelle under the night of Saint Lorenzo

Ingredients for 4 people

  • 500gr of Tagliatelle pasta with chilli
  • 2 cloves of garlic
  • 6 tablespoons of extra-virgin olive oil
  • 3 tomatoes
  • 20gr of pine nuts
  • 20gr of raisins
  • 12 pitted black olives
  • 50gr of capers without salt
  • a nice punch of parsley and basil
  • salt


Boil the tagliatelle pasta, in the meanwhile add in a large frying pan the oil and garlic, and all the other ingredients and cook for 5 minutes then add a ladle of water took from the cooking pasta and finish cooking for another 3 minutes. Drain the pasta al dente, add to the sauce and stir everything with the addition of pecorino Romano cheese. Serve hot.

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