Tagliatelle with orange, black olives and bottarga
Michael Diacono excels at delicious pasta dishes where the sauce can be cooked in the time it takes to boil the pasta. This one with orange, black olives and bottarga is no exception.
7 January 2017, 7:00am
Rachel Zammit Cutajar
Rachel Zammit Cutajar
Tagliatelle with orange, black olives and bottarga
Ingredients
- 500g tagliatelle
- 1 tbsp butter
- 1 tbsp black olives, sliced
- ½ tsp chilli
- Handful parsley
- 1/3 orange, zest only
- Bottarga
Method
- Boil the tagliatelle in salted water according to the packet instructions.
- Melt the butter in a pan with the black olives and the chilli.
- Add the orange zest and the grated bottarga.
- Add the pasta to the sauce and allow to cook in the pan for the final couple of minutes.
- Serve immediately topped with toasted breadcrumbs.
This recipe first appeared on Gourmet Today TV, aired on TVM on 7 January, 2017.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
