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Pasta with Piennolo Tomatoes and Colatura
This quick cook recipe is a quick crowd pleaser, and a great way to incorporate the Colatura you've been experimenting with.
Serves 4
1 box (500gr/1.1lbs) Fusilli Red Box by Latini
5 tablespoons Parco dei Buoi Extra Virgin Olive Oil
2 cloves of garlic, chopped
1 jar Piennolo Tomatoes
3 tablespoons Colatura
Sea Salt from Trapani fresh basil
Cook the pasta al dente by boiling it in abundant salted water, about 10 minutes, tasting every few minutes to make sure pasta has still a firm bite. Make the "sugo" by heating 4 tablespoons of extra virgin olive oil in a wide skillet over low to medium heat. Add chopped garlic and sauté until golden.
Add the Piennolo tomatoes and cook for 3-5 minutes.
Season with salt and freshly ground pepper. Combine sugo with drained pasta and add approximately 2-3 tablespoons of Colatura. Mix well to blend flavors and coat the pasta with the sauce. Finish with chopped fresh basil and a little bit of olive oil.
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