Salsa Verde Tagliatelle

Sometimes the best things in life are the simplest of things. And this super vibrant salsa verde tagliatelle will bring you back to life during these winter evenings.

Done in 25 minutes

Serves 5

Dish by Ori Goldberg

Ingredients

Salsa Verde:

100g fresh parsley

100g cavalo nero, blanched

30g spinach leaves

70g olive oil

2 tbsp capers

4 anchovies

3 tbspgreen olives

2 garlic cloves

To serve:

1 packtagliatelle

4 garlic cloves, sliced

50ml olive oil

4slices of white bread, for breadcrumbs

2 tspchilli flakes

1/4 lemon, to serve

Pasta dinners are back, and better than ever, with this unbelievably simple salsa verde tagliatelle dish. Add everything into a blender, and just like that, dinner is ready! Just don't over cook the pasta!

Method

For the sauce, add all the ingredients for the salsa verde to a blender! Before blending, press everything down, to help blend smoothly. Blend on low if possible, and every so often turn off the blender to cool down and for you to clean the sides down with a spatula.

Taste and season to your preference. The sauce should be fresh and acidic, so add the juice of half a lemon, but also slightly salty, so if there isn't enough salt from the capers, anchovies and olives, add a pinch of salt, blend and taste again.

For the toppings, start by warming some olive oil in a pan over medium heat. Slice garlic thinly and add to the warm oil to fry and become crispy. Be gentle with this, turning down the heat if necessary. Blend the slices of bread in a food processor to make your own breadcrumbs and add that to the same oil, frying on medium heat until golden and crispy. Add the chilli flakes and the fried garlic mix and set aside to cool.

Cook pasta, a couple minutes less than instructed for al dente. Add the pasta to a warm pan, with a couple spoonfuls of the salsa verde, and a spoonful of the pasta water, warming everything through until the sauce is slightly thick and glossy. Finish with extra virgin olive oil, and plate, with our breadcrumbs and a wedge of lemon.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!