Cut the sun-dried tomatoes and the olives in small pieces.
Slowly heat one tbsp of extra virgin olive oil with the scalogno in a pan over low heat, add the sun dried tomatoes and the black olives and salt to taste, then turn off.
In a small frying pan, toast the breadcrumbs in one tbsp of extra virgin olive oil over low heat, stirring quickly with a fork until it becomes golden brown. Then place it in a bowl along with the chopped parsley and grated salt ricotta.
Cook the Tagliatelle FIlotea in plenty of salted boiling water, making sure to set aside a cup of the cooking water. Drain the egg pasta and toss it in the pan with the tomatoes, the olives, a little cooking water and half the breadcrumbs.
Serve adding another sprinkling of breadcrumbs and enjoy!