Tagliatelle Piccanti with nuts, capers, olives

Serve 4-5 people


1. 500 gr of Leonessa Tagliatelle Piccanti

2. 2 cloves of garlic

3. 6 tablespoons of extra-virgin olive oil

4. 560gr Semi Dried datterino tomatoes ( 2 jars)

5. 20 gr of pine nuts

6. 20 gr of raisins

7. 12 pitted black olives

8. 50 gr of capers without salt

9. A nice punch of parsley, basil, salt, and pepper


1. Cook the Tagliatelle Piccanti in a pot with salted water for 7-8 minutes and drain it "al dente".  

2. In the meanwhile add in a large frying pan the oil and garlic, and all the other ingredients and cook for 5 minutes 

3. Then add a ladle of water took from the cooking pasta and finish cooking for another 3 minutes. 

4. Drain the pasta al dente, add to the sauce and stir everything with the addition of pecorino Romano cheese. 


Shopping List:

1. Tagliatelle Piccanti

2. Semi Dried Red Datterino Tomatoes

3. Extra Virgin Olive oil