Tagliatelle with tomato pesto, smoked provola cheese and black olives
Preparation
20 min
Difficulty
Easy
Servings
4
Preparation
Cook Tagliatelle in boiling salted water. Meanwhile, mix the tomato pesto sauce and the chopped provola cheese in a bowl. Remove the pit from the olives, cut and add them to the bowl.
Drain the pasta "al dente" and season it with the sauce.
Ingredients
- Tagliatelle 350 gr
- Tomato pesto sauce 180 gr
- Smoked provola cheese 200 gr
- Black olives a big handful
- Salt to taste
