Creamy Black Olive Taglitelle
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  • Prep time 5 '
  • Total time 25 '


  • 300 g tagliatelle
  • 180 g Philadelphia Light
  • 4 tbsp black olive tapenade
  • 50 g pitted Kalamata olives, halved
  • 40 g walnuts, roughly chopped
  • 40 g wild rocket


  • Cook the tagliatelle in a large pan of salted boiling water as directed on the pack. When cooked, drain the pasta, reserving about 80 ml of the cooking water.
  • Return the pasta and reserved cooking water to their pan. Add the Philadelphia and heat gently until the Philadelphia has melted to form a smooth sauce.
  • Stir in the tapenade, olives and walnuts. Season to taste.
  • Divide between four warmed serving dishes and serve generously sprinkled with rocket leaves.


  • Leftover tip: We have sent some Ritz Crackers as a bonus, top them with the Olive tapenade to create some canap├ęs to enjoy while you cook.

Nutritional Information

Typical values Per recipe
Energy 5963.0 kj
Energy 1424.0 kcal
Fat 83.2 g
Carb 122.8 g
Protein 38.8 g
Saturated fat 20.8 g
Salt 5.2 g
Dietary fibre 15.6 g
Sugars 16.4 g