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Tagliolini freddi (Cold tagliolini)

This is a variation on Italian pasta salad with long noodles, and is surprisingly lovely eaten cold. Serve it with a good sprinkling of parmesan, as you would hot pasta.

You'll need

300 gm dried tagliolini or linguine 80 ml (1/3 cup) extra-virgin olive oil 3 Roma tomatoes, seeds removed, finely chopped ¼ cup each finely chopped flat-leaf parsley and basil 4 anchovy fillets, finely chopped 1 golden shallot, finely chopped 1 tbsp drained capers preserved in vinegar, finely chopped To serve: finely grated parmesan


  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes). Drain, then refresh under cold running water, drain well. Transfer to a large bowl, add 1 tbsp olive oil and toss to coat well. Set aside.
  • 02
  • Meanwhile, combine remaining ingredients in a bowl. Season to taste, then add to pasta and toss to combine. Serve cold, scattered with parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2010

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