Tagliatelle with black olive and basil dressing

Really quick to prepare and packed with lots of flavour

Serves 2


2 tablespoons black olives, pitted & chopped ( kalamatas if possible)

2/3 cloves garlic, chopped

1 tablespoon capers, drained

1 tablespoon basil, chopped

1/2 anchovy fillets, chopped

3 tablespoon olive oil


200g tagliatelle

Sea salt, knob of butter, handful grated parmesan

Mix all the dressing ingredients together in a bowl, taste for seasoning it may be salty enough, set aside.

Cook the pasta in plenty of boiling salted water. While the pasta is cooking, heat a large pan, tip in the dressing and sizzle for a minute, add in 2/3 tablespoons of the pasta water, this will make a nice sauce. Blend well, remove from the heat, drain the pasta add to the pan with the butter and half the parmesan. Toss the lot until really well mixed. Serve in warm bowls with remaining parmesan and a drizzle of olive oil.