Spaghetti with Taggiasca olives and cherry tomatoes

Taggiasca olives are characteristic of a magnificent region, Liguria. They come into their own when combined with cherry tomatoes and salted ricotta. A simple yet extremely tasty recipe.

25 min.


  • 220g Spaghetti N° 3 Agnesi
  • 80g cherry tomatoes
  • 2 anchovies
  • 60g Taggiasca olives
  • salted ricotta as required
  • 1 garlic clove
  • basil
  • extra virgin olive oil


  1. In a pan, brown the garlic and anchovies in the extra virgin olive oil to add flavour. After a minute, remove the ingredients and add the Taggiasca olives.
  2. Leave the olives to brown and add the diced cherry tomatoes, season with salt and add a few leaves of chopped basil, continuing the cooking process.
  3. In the meantime, cook the spaghetti for 9 minutes, until ‘al dente’, drain and add to the pan.
  4. Arrange the spaghetti on a plate and serve with a generous garnish of grated salted ricotta.

Enjoy your meal! :)