← Back to Search Results
Italian, mediterranean
Tagliatelle Mediterranee

Photo by: Joey DeLeo
Comments: 0
 

Recipe

Tagliatelle with Tomatoes, Black Olives, and Capers

Yield: Serves 6 as a first course or 4 as a main course

Ingredients

  • ½ cup olive oil
  • 1 medium onion, chopped
  • 6 anchovy fillets, finely chopped
  • One 35-ounce can Italian plum tomatoes with liquid-tomatoes should be chopped, with stem ends removed
  • 2 teaspoons sugar
  • Salt and freshly ground pepper
  • 1 cup pitted black olives, cut into quarters
  • 2/3 cup capers, washed and drained
  • ½ teaspoon dried oregano
  • 1 pound tagliatelle
  • Freshly grated Parmesan cheese

Directions

Heat the olive oil in a large saucepan and add the onion. Cook over medium heat for 5 minutes, stirring often.

Add the anchovies, tomatoes with the liquid, and sugar, season lightly with salt and pepper, and simmer for 20 minutes.

Add the black olives and simmer for another 10 minutes.

Stir in the capers and taste for seasoning. Simmer for 10 minutes more. Sprinkle with oregano, cover, and let rest for 30 minutes off the heat.

Bring 4 quarts of water to a rolling boil. Stir in 1½ tablespoons of salt and add the pasta. Cook until al dente, or just tender, stirring often.

Reheat the sauce. Remove 1 cup of the hot pasta water, drain the pasta, and turn it into a serving bowl. Top with all but 1 cup of the sauce. Toss. Spoon the remaining sauce on top and serve immediately.

Serve with freshly grated Parmesan cheese.


© 1996 Giovanna Tornabene and Gilda di Paola Tornabene
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6, includes 1/8 teaspoon of added salt per serving, but does not include freshly grated Parmesan cheese.

528kcal (26%)
101mg (10%)
17mg (29%)
16mcg RAE (1%)
543mg
71mg
13g
8g
6g
68g
3mg (1%)
1493mg (62%)
3g (17%)
23g (36%)
5mg (27%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
mom-a-licious Mom-a-Licious
by Domenica Catelli
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
flavor Flavor
by Rocco DiSpirito
desserts-4-today Desserts 4 Today
by Abby Dodge
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?