Tagliatelle Olive Marinara

Tagliatelle Olive Marinara
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Love Pasta ~ Love this
Here’s a simple ‘no-meat’ pasta version that tastes almost meaty.

Tagliatelle Olive Marinara Recipe

By Vam Published: May 12, 2012

  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

A delightful 'no-meat' pasta dish.



  1. As with all pasta dishes, you will need a bit of multi-tasking to manage a few things at the same time. But if you're not in a rush, by all means take your time and organize things a little better.

    There's something wicked about pasta that you can keep going at it and never know when to stop. At least that's the case with me. Here's a simple 'no-meat' version that tastes almost meaty.

    First things first....
    Drizzle some olive oil and place the sliced red peppers on the top shelf of a hot oven. Keep an eye on it until you get some caramelization going on. And remove form oven.

    Fry onions & garlic in olive oil, throw in the dark olives, season with salt, pepper, cayenne & oregano, add tomato paste and a touch of water. When reduced to a jam-like consistency, your sauce is done. (about 10 minutes)

    While this is all happening, bring a pan of water to a brisk boil, add sea salt and carefully lower in your pasta. Cook the pasta for about 6 minutes.
    Because as the experts say, it should be "al dente" --in other words --a bit tough and chewy!!
    Some people break the pasta to fit the pan. If you did that, you wont get much of that swirling fork action when you're tucking in. And personally, to me that is somewhat of a let down. "So don'te breakesa your pasta --comprende!!"

    Drain the pasta and pop it onto a plate. This is when your multi-tasking talents should show everyone the meaning of haste, especially if you've got guests starving in the dining room.
    But since you don't , just pretend and show off to yourself!

    Next, you slap the sauce on, place a few swirls of the oven-cooked capsicum petals with 'burnt' edges --for that poncy touch!!
    And then drizzle generously with good olive oil, and send the dish straight to the dining table.
    Where lo and behold, a tall glass of red wine is anxiously waiting for you, and suddenly you blurt out singing "Just One Cornetto --give it to me......."

    Pasta can be addictive, so if your figure is more important than your food, you've got to exercise restraint. ~ Enjoy!
    Tagliatelle Olive Marinara, 5.0 out of 5 based on 1 rating



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    1. Russ T
      25 September, 2012 at 1:23 am

      I’m a big pasta fan and this is just so good. Didn’t miss the meat at all. Roasting the peppers in the oven really gave it a lovely smoky flavor.

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