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Tagliatelle with tomato and olive sauce

Ingredients 13
Servings 4
Time 15 minutes


  • 25
    freshly chopped basil
  • 10
    freshly chopped marjoram
  • salt and freshly ground black pepper, to taste
  • 400
  • Parmesan cheese, to serve
  • 1
    medium onion, quartered
  • 2
    cloves garlic
  • 3
    olive oil
  • 410
    plum tomatoes
  • 30
    tomato paste
  • 8
    black olives, pitted and sliced
  • 2
    dried crushed chillies
  • 15


25 minutes
Chop the onion and garlic finely using the chopping attachment of an electric handblender. Heat the oil and sauté; the onion and garlic until soft. Add the tomatoes and tomato paste. Bring to the boil, then reduce heat and simmer for 10 minutes. Remove from the heat and blend sauce until smooth, using an electric handblender. Return to saucepan and add olives, chillies, capers, herbs and seasoning to taste. Cover and set aside while you cook the pasta. Bring a large saucepan of water to the boil and cook the pasta according to pack instructions until al dente. Just before pasta is cooked, heat the sauce and serve immediately with the tagliatelle. Sprinkle with grated or shaved Parmesan cheese and garnish with fresh basil leaves.

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