Tagliatelle with tomato pesto, smoked provola cheese and black olives

Tagliatelle with tomato pesto, smoked provola cheese and black olives

Preparation 20 min
Difficulty Easy
Servings 4

Preparation

Cook the tagliatelle "al dente" in boiling salted water. Meanwhile, mix the tomato pesto sauce and the chopped provolone cheese in a bowl. Remove the pit from the olives, cut and add them to the bowl.

Drain the pasta and add the sauce. 

Ingredients

  • 350 gr (1.85 cups) of tagliatelle
  • 160 ml (1 jar) of tomato pesto sauce
  • 200 gr (0.85 cups) of smoked provolone cheese
  • A big handful of black olives
  • Salt to taste

Use the following products

Sunday Monday Tuesday Wednesday Thursday Friday Saturday January February March April May June July August September October November December