Red and black Tagliatelle Pasta with cuttlefish and Mediterranean Pesto
Red and black Tagliatelle Pasta with cuttlefish and Mediterranean Pesto
Ingredients
- 400gr of red and black Tagliatelle Pasta Leonessa (noodles)
- 1kg of Cuttlefish
- 500gr of Tomatoes
- 100g Capers
- 100g of black Olives
- 100g of green olives
- 2 Lemons
- 10 leaves of Basil
- 1 bunch of Parsley
- 1 clove of Garlic
- extra virgin Olive oil to taste
- fresh Chili
- Salt.
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