Tagliatelle alla Checca

SERVES: 4

PREPARATION TIME: 10 minutes

COOKING TIME: 10 minutes

Ingredients

450g egg tagliatelle
450g ripe vine-ripened tomatoes
10 large basil leaves, chopped
6 leaves parsley, chopped
1 clove garlic, finely chopped
1 tbsp capers, drained and roughly chopped
6tbsp Filippo Berio Extra Virgin Olive Oil

Method

Cook the pasta in a large pan of boiling salted water for 10mins or according to packet instructions until 'al dente'.
Meanwhile place the tomatoes in a large bowl and cover with boiling water from the kettle leave for 1 min. Drain then peel away the skins. Quarter then scoop out the seeds and discard. Roughly chop the tomato flesh and place in a bowl. Add the remaining ingredients and season to taste with salt and freshly ground black pepper.
Drain the pasta in a colander then return to the pan; immediately add the sauce and toss to mix. Serve straight away in bowls with a drizzle more oil if liked.

COOK WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.