Tagliolini with pesto, tomatoes and black olives

  • 难易程度


  • 350 g0SW0206
  • 100 g basil leaves
  • 50 g black olives
  • 1 clove garlic
  • 30 g pine kernels
  • 3 tbsp grated Parmesan cheese
  • 2 tbsp grated Pecorino cheese
  • salt
Tagliolini n° 206


Blanch the tomatoes in boiling water, once peeled, deseeded and drained, chop them coarsely. Sieve the tomato for 15 minutes,Slice the olives into discs. In the meanwhile prepare the pesto: whiz the garlic, the pine kernel, the basil and the oil in a food blender once this mixture is a smooth consistent liquid, place it in a bowl, add the pecorino, the parmesan and the leftover oil.Finely add the diced tomato. Cook the pasta, drain it al dente and toss it in the sauce then add the olives and serve.