“I will start my story from my very childhood. I grew up in a not wealthy family. I started working at a very young age, I had my own income when I was almost 7 years old. I helped my family with most of my income and used to buy products. I loved to eat a good meal, and my mother and grandmother always cook very delicious meal. It is thanks to these people that I adore cooking.

I was probably 13 years old, when I first told my mother that I wanted to become a chef. This is where my dream of cooking began.

I first started working in a big kitchen when I was 20 and since then I have been working in many leading restaurants for 6 years. Starting with French cuisine, ending with Latin American. I got to know the cuisine of almost the whole world.

I have been living in Georgia for more than a year and I am working on several projects, under the Ambassador brand.

“At Kitchen” is also Ambassador's new gastro project where you can travel to different countries of the world in 1 day.

The main secret is quality product and passion for my work. I am constantly trying to pleasantly surprise people and that is my motivation. I observe their reaction and thus get a great motivation. The most delicious dish arouses emotions, this is my source of inspiration as well.” - Chef Aleksander Tahirov.

step 1

To prepare the sauce, pour olive oil into a pot or pan, add finely chopped garlic flakes, chili peppers and anchovy fillets. Stir with a spoon during the cooking process until you get a puree consistency. The received mass is ready when it gets a nice golden color.

step 2

Add Taggiasca Olives, capers and white dry wine to the sauce mass prepared in the pot without removing from the heat, mix well until the wine evaporates.

step 3

When the wine is boiling, add the vegetable broth and tomato sauce, as well as finely chopped parsley and basil. Mix well and the sauce is ready.

step 4

Transfer the pre-cooked pasta to the pot and stir well again.

How To Serve

Place the dish on a plate before serving. Sprinkle with parmesan flakes and olive oil. Bon appetit!