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    Olive and Caper Pasta Sauce with Fresh Tagliatelle

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    Olive and Caper Pasta Sauce with Fresh Tagliatelle

    This pasta sauce can be whizzed up in the food processor in minutes and is delicious served with fresh tagliatelle.

    • Preparation time: 10 minutes
    • Cooking time: 3 minutes
    • Total time: 13 minutes 15 minutes

    Serves: 4

    Ingredients

    • 150g pitted mixed olives, from the deli service counter
    • 2 tbsp salted capers, rinsed
    • 2 garlic cloves, chopped
    • ½ x 50g can anchovy fillets in olive oil, drained
    • 100ml extra virgin olive oil
    • 20g pack fresh flat-leaf parsley, roughly chopped
    • 500g bag Waitrose Fresh Pasta Tagliatelle Bianche

    Method

    1. Place the olives, capers, garlic and anchovies in a food processor and blend to a thick paste, scraping down any mixture that clings to the sides of the bowl. Add the oil and parsley, and blend very briefly to combine.
    2. Add the pasta to a large pan of boiling water. Bring back to the boil and cook for 3 minutes until just tender.
    3. Drain the pasta lightly so there is still plenty of water left clinging to it and return to the pan. Spoon in the pasta sauce and mix with the pasta over a gentle heat for a few seconds. Pile onto warmed plates and serve, if preferred, with freshly grated Parmigiano Reggiano.

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    Cook's tips

    If cooking for two, halve thequantity of tagliatelle and store the excess sauce in an airtight container in the fridge for up to three days. It makes a delicious snack spread on toasted ciabatta.

    Drinks recommendation

    Sherry, with its salty tang, is the perfect accompaniment to this dish.

    Comments

    Average user rating

    4 stars