Fresh Tagliolini with Summer Herbs

Fresh Tagliolini with Summer Herbs RecipeServes 4


  • 2 tablespoons Telegraph Hill Extra Virgin Olive Oil
  • 1 small knob of butter
  • 2 garlic cloves, crushed
  • 1 & 1/2 cups of fresh breadcrumbs (sourdough or focaccia is great)
  • 1 cup of torn mint leaves
  • 1 cup of torn basil leaves
  • 1 cup torn flatleaf parsley
  • sea salt and cracked black pepper
  • 400 Grams fresh Cucina Spaghetti


  • Cook the pasta as per instructions and drain and set aside.
  • Add the butter to a wide pan and fry the butter, garlic and breadcrumbs.
  • Continue to cook and stir until the breadcrumbs are golden for about 2 minutes. Toss the pasta into the pan with the breadrumbs, also add the fresh herbs, oil, salt and pepper.
  • Mix together so that the herbs and breadcrumbs are evenly combined.


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