Tagliatelle Recipe
roasted pepper, red pesto, red onion, black olive, pecorino cheese
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Ingredients
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Pasta
Method
Pasta
- 1
Roast peppers
Preheat oven to 200°C (400°F). Place the roasted red peppers on a baking sheet, drizzle with 1 tablespoon of olive oil, and lightly season with salt. Roast for 20–25 minutes until skins blister and peppers are tender. Remove from oven, allow to cool slightly, peel away skins, deseed, and slice into strips.
- 2
- 3
Cook pasta
Bring a large pot of salted water to a boil. Add tagliatelle and cook until al dente according to package instructions. Reserve 1/2 cup (120 ml) of the pasta water, then drain the pasta.
- 4
Sauté base
In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add red onion and sauté until translucent, about 3–5 minutes. Add garlic and cook for another 30 seconds until fragrant.
- 5
Make sauce
Add roasted peppers, black olives, and red pesto to the skillet. Stir to combine and warm through. If the sauce is thick, splash in a little of the reserved pasta water to loosen it to a creamy consistency.
- 6
Finish sauce
Add the drained pasta to the sauce. Toss to coat, then stir in half of the grated pecorino cheese. Season with salt and black pepper to taste, adjusting with more pasta water if needed for desired silkiness.
- 7
Serve
Divide the pasta among plates. Top with the remaining pecorino cheese and, if desired, a drizzle of olive oil or fresh herbs for brightness.
