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 Finely Chopped 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
-
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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