Pasta Tartare

Name: Pasta Tartare
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: coarse sea salt and pepper; 1 tablespoon chopped chives; 1 tablespoon chopped parsley; juice of 1 lemon; 125 ml (4 fl oz) olive oil; coarse sea salt and pepper; 400-500 g (14-18 oz) dried pasta; 1 heaped tablespoon chopped capers; 1 bunch of spring onions, sliced; 1 heaped tablespoon finely chopped gherkins

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

This recipe suits any length, width or shape of pasta as a complete dish or as an accompaniment to fish or shellfish.

Ingredients

1 heaped tablespoon chopped capers
1 heaped tablespoon finely chopped gherkins
1

Europe
United Kingdom
Dinner
England
Vegetarian

Method

Put the capers, gherkins, spring onions and olive oil into a deep frying pan, bring to a simmer and add the lemon juice.
While making the sauce, cook the pasta until tender. Drain and add to the finished sauce. Season with the sea salt and a twist of black pepper and add the chives and parsley.