Directly from Puglia, the tagliolini served with provolone cheese tomato and olive sauce, is an extremely simple and tasty recipe. For the success of the dish it is important to choose top quality ingredients and mix everything according to the recommended doses. For a hotter version, add chilli pepper to taste.
160 g of tagliolini
450 g of cherry tomatoes
120 g of sharp Provolone Soresina
10 sweet black olives
Basil to taste
5 spoons of extra virgin olive oil
Salt to taste
Pepper to taste
- Bring 2 litres of water to the boil, salt it and put the tagliolini to cook.
- In the meantime take the cherry tomatoes, wash them and cut them into cubes, stone the olives, cut and crush the garlic and lastly take the provolone cheese and cut it into cubes.
- Heat the oil in a pan, add the crushed garlic and, when it sizzles, add the olives and oregano and cook for a few minutes, add salt and pepper. Finally, add the diced tomato and stir.
- When the pasta is cooked, drain it and sauté everything in the pan with the provolone cheese. Quick, simple and tasty!