Tagliatelle, Harissa and Basil Passata, Feta and Black Olive Salsa Recipe - Great British Chefs

Ingredients

• 100ml of olive oil
• 3 garlic cloves, peeled and finely sliced
• 50g of rose harissa
• 500g of basil passata
• 1 tbsp of flaky sea salt
• 100g of feta
• 50g of pitted Kalamata olives, roughly chopped
• 1 bunch of basil, leaves picked and roughly chopped
• 1/4 tsp cracked black pepper
• 2 tsp balsamic vinegar
• 400g of tagliatelle
• salt, as needed