Pasta: Tacconi with Black Olives
Pasta: Tacconi with Black Olives
©StockFood, Bauer Syndication
Pasta: Tacconi with Black Olives
©StockFood, Bauer Syndication
Ingredients (Serves 4)
400
g
tacconi pasta (or similar)
1-2
clove
garlic, peeled
1
red chilli
120
g
black olives, pitted
1
small shallot
1-2
sprigs
oregano
1-2
sprigs
basil
4
tablespoon
olive oil
1/2
lemon, grated zest and juice
2
tablespoon
pine nuts
salt
pepper from the mill
parmesan cheese to serve
- Peel and chop the garlic. Clean the chilli, chop finely, retain the seeds for extra heat or remove if you wish the dish to be less spicy.
- Chop the freshly pitted olives. Peel and finely dice the shallot. Wash the herbs, dab dry and chop the leaves.
- Cook the pasta in boiling salted water according to the package instructions until al dente.
- Heat the olive oil in a large frying pan. Sauté the shallots with garlic, chilli and olives. Season with salt, pepper, lemon juice, zest and taste. Take off the heat.
- Chop the pine nuts and mix with herbs. Drain the pasta and toss with the mix in pan. Place on plates and serve with shaved parmesan cheese.
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