Tagliatelle with Black Olives and Creamy Philadelphia
No Video
  • 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
We are using cookies in order to facilitate your navigation on this website. You can read about How We Use Cookies and see Managing Cookies to change your settings at any time on our Cookies page. By continuing to navigate on this website or clicking on the Close button below you accept our policy regarding the usage of cookies on our "Cookies" page.