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Tagliolini

This elegant pasta dish can be made and served within 15 minutes!

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  • 15 min.
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

This pasta is made in the traditional way from durum wheat and egg in the Italian Piedmont region. Because the pasta is dried slowly, the natural flavor and bite of the pasta is optimally maintained. It also ensures that the pasta is not sticky. The traditional form of this Tagliolini pasta originally comes from the region of Emilia Romagna and the Marche.

Buon Appetito! 

  • Ingredients

    • 200 g Tagliolini all'Uovo Nero di Seppia • 150 g tuna in oil • 1 tbsp capers • 1 jar Carciofi alla Contadina (Artichokes) • 3 tbsp Puglia Olive Oil

  • Preparation

    Cook the Tagliolini for 7 minutes until al dente. Mix together the tuna with the capers and the Puglia Olive oil in a bowl.



    Step 2

    Drain the pasta and mix together with the tuna mixture. Spread the artichokes over the top and serve immediately.

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