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Tagliolini freddi (Cold tagliolini)

Australian Gourmet Traveller pasta recipe for tagliolini freddi (Cold tagliolini).

By Gourmet Food Team
  • Serves 4
  • 15 mins preparation
  • 10 mins cooking
Tagliolini freddi (Cold tagliolini)
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.


  • 300 gm dried tagliolini or linguine
  • 80 ml extra-virgin olive oil (1/3 cup)
  • 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


  • 1
    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.
  • 2
    Meanwhile, combine remaining ingredients in a bowl. Season to taste, then add to pasta and toss to combine. Serve cold, scattered with parmesan.