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Begin by heating your oil in a large frying pan. Add in the chopped onions, garlic and pepper and cook over a low heat for ten minutes. Add in the tinned cherry tomatoes, olives, seasoning, chilli and a third of the basil leaves. Cover and allow to cook over medium heat for 25-30 minutes. Taste the sauce and adjust seasoning according to your taste, adding in extra spice if you prefer.

Serve with tagliatelle, cooking as per instructions. I opt for a large saucepan with plenty of sea salt. Bring the water to the boil then add pasta and stir for the first minute or so to stop the pasta sticking then cook without a lid for around 10-12 minutes or until al dente.

Once you’ve drained the pasta, hold back a little of the water and add that to your sauce then combine and thoroughly mix the sauce through the pasta.

Sprinkle over the remaining basil leaves then finely grate over heaps of Parmesan. Add extra freshly ground black pepper, a drizzle of olive oil and serve.