Tagliatelle with tomatoes, sun-dried tomatoes, olives, capers, and dill

Tagliatelle pasta with tomatoes, sun-dried tomatoes, olives and dill
Copyright: fotoaloja

Enjoy this delicious and flavorful tagliatelle with tomatoes, sun-dried tomatoes, olives, capers, and dill. This dish kisses us with the sweetness of tomatoes, the savory notes of olives and capers, and the freshness of dill for a delightful Mediterranean-inspired meal.

Serves 4

Ingredients:

  • 16 ounces (450g) tagliatelle pasta (green tagliatelle is great here).
  • 2 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 ounces or 400g) crushed tomatoes
  • 1/2 cup sun-dried tomatoes, thinly sliced
  • 1/2 cup pitted green and black olives, sliced
  • 2 tablespoons capers, drained
  • 1/4 cup fresh dill, chopped
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)

Preparation:

  1. Boil the Tagliatelle:
    • Fill a large pot with water, add a pinch of salt, and bring it to a boil.
    • Add the tagliatelle pasta and cook according to the package instructions until it’s al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
    • Once done, drain the pasta and set it aside.
  2. Prepare the Sauce:
    • In a large skillet or frying pan, heat the olive oil over medium heat.
    • Add the finely chopped red onion and sauté for about 3-4 minutes until it becomes soft and translucent.
  3. Add Garlic and Sun-Dried Tomatoes:
    • Stir in the minced garlic and sliced sun-dried tomatoes.
    • Cook for another 2-3 minutes, allowing the garlic to become fragrant and the sun-dried tomatoes to soften.
  4. Incorporate Crushed Tomatoes:
    • Pour in the canned crushed tomatoes and stir to combine.
    • Allow the sauce to simmer over low-medium heat for about 10-15 minutes. This will help the flavors meld and the sauce to thicken.
  5. Introduce Olives and Capers:
    • Add the sliced black olives and drained capers to the tomato sauce.
    • Continue to cook for an additional 5 minutes, allowing the olives and capers to infuse their flavors into the sauce.
  6. Season and Add Dill:
    • Season the sauce with salt and freshly ground black pepper to taste.
    • Sprinkle the fresh dill over the sauce and stir it in. Dill adds a fresh, aromatic element to the dish.
  7. Combine the Pasta and Sauce:
    • Add the cooked tagliatelle to the skillet with the tomato and olive sauce.
    • Toss the pasta gently to coat it evenly with the sauce. Cook for an additional 2-3 minutes to ensure the pasta is heated through.
  8. Serve:
    • Once the pasta and sauce are well combined and heated, remove the skillet from the heat.
    • Serve the tagliatelle with tomatoes, sun-dried tomatoes, olives, capers, and dill in individual plates.
    • Optionally, top each serving with grated Parmesan cheese for added flavor.
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