Red tagliatelle with piquillos, anchovies and smoked provolone


For the tagliatelle

  • 220 g of t00 flour (or, failing that, t45)
  • 60 g piquillo peppers
  • 1 egg + 1 yolk
  • 1/2 tablespoon(s) olive oil
  • 1 pinch of fleur de sel

For the sauce

  • 2 red peppers
  • 2 large beef heart tomatoes
  • 2 cloves of garlic, chopped
  • 6 anchovies
  • 6 sprigs of oregano
  • 50 g grated smoked provolone + a little to serve
  • olive oil


  1. Prepare the pasta. Finely mix the piquillos. Place the flour in a bowl and make a well in the center. Pour in the piquillo paste, whole egg and yolk, olive oil and salt, then follow the rest of the steps in the basic egg pasta recipe to form strips. Pass them through a rolling mill to obtain tagliatelle, flour them and form nests.

  2. Peel the peppers, seed them and cut them into thin strips. Cut the tomatoes into cubes.

  3. In a frying pan, brown the peppers in a little olive oil for about 10 minutes over medium heat. Add the tomatoes, garlic, anchovies, oregano, salt, pepper and simmer over medium heat for about 20 minutes, stirring occasionally: the sauce should thicken. Remove from the heat and add the provolone.

  4. Bring salted water to a simmer in a large saucepan and add the tagliatelle nests. Remove them after 2-3 minutes using a slotted spoon and place them in the frying pan with a little of their cooking water. Mix and serve sprinkled with grated provolone at the last moment.

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