Primo / Pasta
A bright Mediterranean pasta with silky tagliolini, sweet cherry tomatoes, fragrant garlic, basil, and deeply savory Taggiasche olives. Simple, elegant, and full of coastal Italian flavor.
Recipe video
Bring a large pot of water to a boil and salt it generously.
Rinse and dry the cherry tomatoes, then cut them in half.
Lightly crush the garlic cloves with the side of a knife and peel them.
Warm the olive oil in a wide pan over medium-low heat.
Add the garlic and cook gently for 1–2 minutes until fragrant but not browned.
Add the halved cherry tomatoes with a pinch of salt.
Cook the tomatoes for 6–8 minutes, stirring often, until they soften and release their juices.
Add the Taggiasche olives and black pepper, then stir gently.
Lower the heat and let the sauce simmer for 2 minutes.
Cook the tagliolini until just al dente, following the package timing.
Reserve 120 ml / 1/2 cup pasta water before draining.
Transfer the tagliolini directly into the pan with the sauce.
Toss the pasta over low heat, adding a little reserved pasta water to create a glossy coating.
Tear in the basil leaves and add the lemon zest.
Toss once more, taste, adjust salt if needed, and serve immediately.
