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Simple Tagliatelle with Anchovies, medley of Olives and 5 Olive Oil

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Serves: 4
Prep time: 0 minutes
Cooking time: ~15 minutes
Total Time: ~15 minutes


Tagliatelle Pasta, 400gr/0.8lbs (~4/5 of package)
5 Ultra Premium Olive Oil, 4 TBS and more for drizzling (optional)
Anchovies, 8 filets, drained well
Green olives, sliced, 2 TBS
Black olives, sliced, 2 TBS
Capers, 2 TBS
Spinach 2 handfuls
Cherry tomatoes, halved, 1 cup
Freshly cracked pepper to taste


1. Boil pasta according to package instructions. Drain pasta reserving some of the water for later use. Set pasta aside.
2. In the same pot over medium heat, add 4 TBS of olive oil and cook anchovies until they can easily break down with a spoon, about 5 minutes. Add olives, capers and tomatoes and cook for 2 minutes.
3. Turn heat off, add pasta and spinach and move around until spinach slightly wilts. Add some reserved pasta water if too dry.
4. Drizzle remaining olive oil (optional) and some freshly cracked pepper and serve.

Pairing tip: Pair with a Pinot Gris.

Nutritional Information

(per portion)
Calories 580 Kcals
Protein 17 g
Carbs 77 g
Good Fat 23 g

Nutrition notes

• Can be served in room temperature • Contains mono and poly-unsaturated fatty acids • Very low in cholesterol (8,4 mg) and a good source of vitamin K (66% of daily needs) • Provides essential Omega-3 Fatty Acids (1,8 g/portion)