Pasta: Tacconi with Black Olives

Pasta: Tacconi with Black Olives

©StockFood, Bauer Syndication

Pasta: Tacconi with Black Olives

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
sprig
oregano
1-2
sprig
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.