Pasta

Tagliatelle alla Checca

Prep Time: 10 mins
Cooking Time: 10 mins
4 people

Used in this recipe

Ingredients

450g egg tagliatelle
450g vine-ripened tomatoes
10 large basil leaves, chopped
6 parsley leaves, chopped
1 garlic clove, finely chopped
1 tbsp capers, drained and roughly chopped
6 tbsp Filippo Berio Extra Virgin Olive Oil

Method

Cook the pasta in a large pan of boiling salted water for 10 minutes or according to packet instructions until 'al dente'.
Meanwhile, place the tomatoes in a large bowl, cover with boiling water from the kettle and leave for 1 minute. Drain then peel away the skins.
Quarter, then scoop out the seeds and discard. Roughly chop the tomato flesh and place in a bowl.
Add the remaining ingredients and season to taste with salt and freshly ground black pepper.
Drain the pasta in a colander then return to the pan, immediately add the sauce and toss to mix. Serve straight away in bowls with a drizzle more Filippo Berio Extra Virgin Olive Oil.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.