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 Polpa
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is 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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