Cooking with 5 Olive Oil
WEP SA Recipes
WEP SA Recipes
Cooking with 5 Olive Oil
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Simple tagliatelle with anchovies and medley of olives

Can be served in room temperature. Contains mono and poly-unsaturated fatty acids. Very low in cholesterol (8,4 mg) and a good source of vitamin K (66% of daily needs). Provides essential Omega-3 Fatty Acids (1,8 g/portion).

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people
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minutes

4 people

15 minutes

INGREDIENTS

  • Tagliatelle Pasta, 400gr/0.8lbs (~4/5 of package)
  • 5 Ultra Premium Olive Oil, 4 TBS and more for drizzling (optional)
  • Anchovies, 8 filets, drained well
  • Green olives, sliced, 2 TBS
  • Black olives, sliced, 2 TBS
  • Capers, 2 TBS
  • Spinach 2 handfuls
  • Cherry tomatoes, halved, 1 cup
  • Freshly cracked pepper to taste

Calories: 580Kcal
Protein: 17g
Carbs: 77g
Good fat: 23g

  1. Boil pasta according to package instructions. Drain pasta reserving some of the water for later use. Set pasta aside.
  2. In the same pot over medium heat, add 4 TBS of olive oil and cook anchovies until they can easily break down with a spoon, about 5 minutes. Add olives, capers and tomatoes and cook for 2 minutes.
  3. Turn heat off, add pasta and spinach and move around until spinach slightly wilts. Add some reserved pasta water if too dry.
  4. Drizzle remaining olive oil (optional) and some freshly cracked pepper and serve.