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
- Tagliatelle 350 gr (1.85 cups)
- Tomato pesto sauce 160 ml (1 jar)
- Smoked provolone cheese 200 gr (0.85 cups)
- Black olives a big handful
- Salt to taste
