Tagliolini freddi (Cold tagliolini)

AT A GLANCE

  • Serves 4 people

This is a variation on Italian pasta salad with long noodles, and is surprisingly lovely eaten cold. Serve it with a good sprinkling of parmesan, as you would hot pasta.

  • 300 gm dried tagliolini or linguine
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 3 Roma tomatoes, seeds removed, finely chopped
  • ΒΌ cup each finely chopped flat-leaf parsley and basil
  • 4 anchovy fillets, finely chopped
  • 1 golden shallot, finely chopped
  • 1 tbsp drained capers preserved in vinegar, finely chopped
  • To serve: finely grated parmesan
01   Cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes). Drain, then refresh under cold running water, drain well. Transfer to a large bowl, add 1 tbsp olive oil and toss to coat well. Set aside.
02   Meanwhile, combine remaining ingredients in a bowl. Season to taste, then add to pasta and toss to combine. Serve cold, scattered with parmesan.

Topics:

CAPERS, WINTER, PASTA, ANCHOVIES, MAIN, TOMATOES, PARSLEY, BASIL, ITALIAN

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

May 2010

May 2010

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