Italian Kitchen by Anna Del Conte

Author:Anna Del Conte
Language: eng
Format: epub
ISBN: 9781446496503
Publisher: Random House

Serves 4 as a first course

300g sun-dried tomatoes in olive oil

6 tbsp extra virgin olive oil

1 or 2 dried chillies, according to taste, strength and size, seeded and crumbled

5 garlic cloves, bruised

12 fresh basil leaves, torn into small pieces

home-made tagliolini made with 2 large eggs and 200g Italian 00 flour (see here), or 300g Italian dried egg tagliolini or spaghetti

sea salt

75g plain black olives, such as Kalamata

1 Cut the sundried tomatoes in thin strips and put them in a bowl large enough to hold the pasta later. Add the oil, chillies, garlic and basil.

2 Cook the tagliolini in plenty of boiling salted water. Drain it when it is even more al dente than you would like for eating it hot. (Overcooked cold pasta is really unpleasant.) Turn the pasta into the bowl and toss very thoroughly, lifting the strands up high so as to separate them. Leave to infuse for 2 hours or so, then fish out the garlic and discard. Scatter with the olives and serve.

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