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Greek · Main
Tagliatelle with Olives, Tomatoes, Capers, and Ouzo
Long pasta under a quick sauce of slow-sweated red onion, tomatoes, kalamata olives and capers, lifted at the last minute with a splash of ouzo and oregano. Salty, briny and lightly anise-scented.
- YieldServes 4
- Hands-on32 min
- Total44 min
- Difficulty
Ingredients
Sauce
- 75 mlextra-virgin olive oil, about 5 tablespoons, divided: 45 ml for the sauce, 30 ml for the pasta
- 1large red onion, peeled and finely chopped
- 3 clovesgarlic, peeled and finely chopped
- 1small chili pepper, seeded and choppedoptional
- 400 gplum tomatoes, chopped, about 2 cups; canned are fine
- 1 tbspsmall pickled capers, rinsed and drained
- 150 gkalamata olives, rinsed, pitted and coarsely chopped, about 1 cup
- 2 tbspouzo
- 1 tspdried oregano
- to tastesalt, plus more for the pasta water
- to tastefreshly ground black pepper
Pasta
- 450 gtagliatelle or other long, flat pasta
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