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 Crushed tomatoes
Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
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
-
14
oz
Mutti® Crushed Tomatoes (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® Crushed Tomatoes (Polpa) and reserved pasta cooking water. Simmer until slightly thickened, 4-5 minutes. Stir in cooked pasta, salt, and pepper.
- Serve the sardinian pasta in shallow bowls garnished with ricotta salata and oregano.
