Tagliatelle with orange and black olives

This simple but tasty pasta recipe is at its best in late winter when the local citrus fruit are in season in Nice. Oranges go very well with black olives, olive oil, and chopped parsley.

2 servings

Organic whole wheat tagliatelle for 2 servings

1 organic orange

1 shallot, chopped

1 clove garlic, minced

2 tbsp. olive oil

3 tbsp. pitted black olives

2 handfuls of grated parmesan

Freshly ground black pepper

A generous amount of chopped organic parsley

Warm the olive oil in a large frying pan over medium heat. Sauté the shallot and garlic for about 10 minutes until soft.

Cook the tagliatelle according to the advice on the package.

Wash the orange and zest it. Peel the white parts of the range and cut it into small pieces. Set aside.

Wash and chop the parsley. Set aside.

Slice the olives and grate the parmesan.

When the tagliatelle is cooked, drain it and add to the frying pan. Add the zest and pieces of orange, black pepper, sliced olives, and parsley. Mix well.

Divide the pasta on the plates and fold in the parmesan with a fork.