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    Homemade Tagliatelle with Tomatoes, Parsley and Chilli

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    Homemade Tagliatelle with Tomatoes, Parsley and Chilli

    • Preparation time: 50 minutes, plus drying and chilling
    • Cooking time: 5 minutes
    • Total time: 2 hours 50 minutes 60 minutes 60 minutes 50 minutes

    Serves: 6 - 8


    • 250g cherry tomatoes, quartered
    • 200ml extra virgin olive oil
    • Salt and freshly ground pepper
    • 2 garlic cloves, roughly chopped
    • 1 tsp crushed dried chilli
    • 2 fresh red chillies, finely chopped
    • Juice and grated zest of 1 lemon
    • 1 large bunch flatleaf parsley, roughly chopped
    • 100g pine nuts, toasted
    • 230g jar black kalamata olives in oil, stoned and roughly chopped
    • Grated Parmesan to serve
    • Pasta
    • 5 tsp extra virgin olive oil
    • 500g '00' pasta flour
    • 5 medium eggs


    1. Preheat the oven to 150°C, gas mark 2. Put the tomatoes in an oven dish, toss with 2 tsp olive oil and season. Dry slowly in the oven for about 2 hours.
    2. Meanwhile, make the pasta. Put the flour, eggs and oil in a food processor. Process until the mix forms tiny, soft balls. Tip out and work into a single, large ball. It should be soft but not wet. If it's wet, knead in more flour. Knead for 5 minutes. Wrap and chill for 30 minutes. Set up a pasta machine with the rollers on the widest setting.
    3. Cut the dough into 4. Take one piece and set the others aside, covered. Flatten the dough into a rectangle so it can be fed through the pasta machine. Roll it through twice then fold the sheet in three, like a letter, and turn it 90°. Roll. Repeat 5 or 6 times. If it seems sticky, dust with flour.
    4. Reduce the rollers by a notch and feed the pasta through twice. Reduce the notches, one at a time, rolling the pasta through once each time, until you reach the last notch. Hang to dry for 10-15 minutes. Then pass the sheet through the tagliatelle cutter on the machine. Alternatively, roll up the sheet and slice into ribbons. Repeat with the remaining dough. Hang the tagliatelle again while you prepare the sauce. Put the remaining oil and garlic in a pan over a gentle heat. After a minute, add the dried chilli. As soon as the garlic turns golden, strain the oil, discarding the chilli and garlic. Leave to cool then add the fresh chilli, lemon zest and juice, parsley, pine nuts, olives and dried tomatoes. Season.
    5. Bring a large pan of water to the boil, salt well, add the pasta and cook for 1-2 minutes. Drain, toss in the flavoured oil mixture and serve with Parmesan.

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