Sardinian pasta with olives and ricotta salata
A mosaic of sharp, bright flavors shine in this vibrant dish that comes together quickly. Starting the chili and garlic in cold oil helps bring out their aromatic qualities and infuses the dish with their essence. We used malloreddus pasta here, but any ridged pasta will hold up nicely to this bold sauce.
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Easy
Ingredients
-
12
oz
uncooked malloreddus pasta
(or other ridged pasta)
-
1/4
cup
olive oil
-
1/4
tsp
chili flakes
-
5
cloves
garlic sliced
-
1
cup
finely chopped onion
(from 1 medium onion)
-
1/2
cup
halved, pitted Castelvetrano olives
-
1
can
Mutti® Finely Chopped Tomatoes
(14 oz., Polpa)
-
1
tsp
kosher salt
-
1/2
tsp
pepper
-
3
oz
shaved ricotta salata
-
2
tbsp
fresh oregano leaves
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Sardinian pasta with olives and ricotta salata: Method
- Cook pasta according to package directions, reserving ¼ cup pasta cooking water; drain.
- Place olive oil, chili flakes, and garlic in a large high-sided skillet over medium heat. Cook until garlic begins to sizzle and turn slightly golden, 3-4 minutes. Add onion and cook until translucent, 4-5 minutes, stirring occasionally. Add olives, Mutti® Finely Chopped Tomatoes and reserved pasta cooking water. Simmer until slightly thickened, 4-5 minutes. Stir in cooked pasta, salt, and pepper.
- Serve in shallow bowls garnished with ricotta salata and oregano.
