Tagliatelle alla Checca

Tagliatelle alla Checca

Categories: Pasta

Serves: 4 Preparation time: 10 mins Cooking time: 10 mins



  • 450g egg tagliatelle
  • 450g vine-ripened tomatoes
  • 10 large basil leaves, chopped
  • 6 parsley leaves, chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp capers, drained and roughly chopped
  • 6 tbsp Filippo Berio Extra Virgin Olive Oil


  1. Cook the pasta in a large pan of boiling salted water for 10 minutes or according to packet instructions until 'al dente'.
  2. Meanwhile, place the tomatoes in a large bowl, cover with boiling water from the kettle and leave for 1 minute. Drain then peel away the skins.
  3. Quarter, then scoop out the seeds and discard. Roughly chop the tomato flesh and place in a bowl.
  4. Add the remaining ingredients and season to taste with salt and freshly ground black pepper.
  5. Drain the pasta in a colander then return to the pan, immediately add the sauce and toss to mix. Serve straight away in bowls with a drizzle more Filippo Berio Extra Virgin Olive Oil.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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