Sicilian tagliatelle

Ingredients

  • 1 kg of fresh tagliatelle
  • 300g pancetta
  • garlic oil

  • 50 g toasted pine nuts
  • 50 g taggiasca olives
  • 20 cherry tomatoes
  • 40 g of parsley
  • a little flour

  • 50 g of pecorino
  • 100 g pitted and dried black olives

Preparation

  1. Cook the tagliatelle al dente in boiling salted water.

  2. Cut the pancetta into cubes and brown it in the garlic oil. Add the pine nuts, taggiasca olives, cherry tomatoes and some of the chopped parsley.

  3. Leave to simmer over low heat until the tomatoes begin to break down. Deglaze with a ladle of pasta cooking water. Add the tagliatelle.

  4. Flour the parsley and fry it in a deep fryer.

  5. Serve the tagliatelle with a little fried parsley, pecorino shavings and a few dried black olives.

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