Linguine Taggiasca Olives Leek Extra virgin olive oil to taste Oregano to taste Capers Marjoram to taste Salt to taste Pepper to taste
350 g 100 g 1 enough enough 10 enough enough enough
The Taggiasca olive, with its aromatic flavour, fruity and harmonious, is consumed on its own or as an ingredient in many recipes. It is particularly used in meat and fish stews or vegetable side dishes. Another typical use is in local pasta dishes, where the olive becomes the leading flavour in the sauce, or with fish, combined with the famous Ligurian Trenette pasta.
Cut the leek and fry in a pan with oil, if necessary add some water.
Add the capers, oregano, marjoram and salt. Cook for 15 minutes. Meanwhile, cook the linguine in plenty of water.
Drain and add to the sauce, add the Taggiasca Olives, mix it all together and, before serving, add the pepper.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......