A Tribute to Liguria: Taggiasca Olive and Caper Spaghetti

A Savoury, Salty, Spaghetti Delight

In the rugged, coastal landscape of Liguria, the cuisine is defined by the sea and the silver-leafed olive groves that cling to the cliffs. This Carluccio's recipe is a celebration of that region, specifically highlighting the Taggiasca olive—a small, dark fruit prized for its incredible depth of flavour.

While many pasta dishes rely on heavy tomato bases, this "white" pasta sauce focuses on the intensity of the pantry. By gently warming our Battuto di Olive and Pitted Taggiasca Olives, you create a sophisticated, salt-forward dinner that tastes of the Italian Riviera.

The Star of the Show: The Taggiasca Olive

The Taggiasca olives used in our Battuto di Olive (tapenade) and our jarred Pitted Taggiasca Olives are unique to the Liguria region. They are mild yet incredibly savoury, with a slightly nutty finish. Unlike standard olives, they don't overpower a dish; they elevate it with an authentic coastal character.

Ingredients (Serves 2)

• 250g Spaghetti (or you could try with bucatini from our artisanal pasta range)

• 3 tbsp Battuto di Olive (Taggiasca Olive Tapenade)

• 2 tbsp Pitted Taggiasca Olives, drained

• 2 cloves of garlic, thinly sliced

• A pinch of dried chilli flakes (optional)

• Ligurian Extra Virgin Olive Oil

• Fresh flat-leaf parsley, finely chopped

• A squeeze of fresh lemon juice

Method

1. Cook the Pasta

Bring a large pan of water to a rolling boil and salt it generously (it should taste like the Mediterranean Sea). Add the Spaghetti and cook until al dente—usually about a minute less than the packet instructions suggest.

Important: Before draining, reserve a small cup of the starchy pasta cooking water. This is the secret to a silky sauce.

2. Infuse the Oil

While the pasta is cooking, place a large frying pan over a low heat. Add a generous glug of Ligurian Extra Virgin Olive Oil and the sliced garlic. Allow the garlic to soften and infuse the oil without browning. If you like a hint of heat, add the chilli flakes now.

3. Create the "White" Sauce

Add the Battuto di Olive and the whole Pitted Taggiasca Olives to the pan. Stir gently for 1–2 minutes. You aren't "cooking" the tapenade so much as warming it through to release the fragrant oils of the olives.

4. The Marriage

Toss the drained spaghetti into the pan with the olive mixture. Pour in a splash of the reserved pasta water. Increase the heat slightly and toss everything together vigorously. The water and oil will emulsify with the tapenade, creating a light, savoury sauce that clings to every strand of spaghetti.

5. The Finishing Touch

Turn off the heat and stir in the fresh parsley and a tiny squeeze of lemon to brighten the salt-forward flavours.

How to Serve

Divide the pasta between two warm bowls. Finish with one final, decadent drizzle of Ligurian Extra Virgin Olive Oil. This dish is best served simply, perhaps with a side of our Ciappe Liguri flatbreads to catch any remaining olives at the bottom of the bowl.

This is a meal that proves that with the right larder staples from our Spring in Liguria collection, you can transport your kitchen to the Italian coast in less than fifteen minutes.

Discover our full range of Ligurian specialities in the Carluccio's Online Deli.