Name: Tagliolini freddi (Cold tagliolini)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 300 gm dried tagliolini or linguine; 80 ml extra-virgin olive oil (1/3 cup); 3 Roma tomatoes, seeds removed, finely chopped; ¼ cup each finely chopped flat-leaf parsley and basil; 4 anchovy fillets, finely chopped; 1 golden shallot, finely chopped; 1 tbsp drained capers preserved in vinegar, finely chopped; To serve: finely grated parmesan

Tagliolini freddi (Cold tagliolini)

Australian Gourmet Traveller pasta recipe for tagliolini freddi (Cold tagliolini).

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

This is a variation on Italian pasta salad with long noodles, and is surprisingly lovely eaten cold. Serve it with a good sprinkling of parmesan, as you would hot pasta.

Ingredients

300 gm dried tagliolini or linguine

80 ml extra-virgin olive oil (1/3 cup)

3 Roma tomatoes, seeds removed, finely chopped

¼ cup each finely chopped flat-leaf parsley and basil

4 anchovy fillets, finely chopped

1 golden shallot, finely chopped

1 tbsp drained capers preserved in vinegar, finely chopped

To serve: finely grated parmesan

Method

Main

1.Cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes). Drain, then refresh under cold running water, drain well. Transfer to a large bowl, add 1 tbsp olive oil and toss to coat well. Set aside.

2.Meanwhile, combine remaining ingredients in a bowl. Season to taste, then add to pasta and toss to combine. Serve cold, scattered with parmesan.

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vanessa Austin

Ingredients

Method

Main

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