Jesse’s Pasta with Piennolo Tomatoes and Colatura

Serves 4


1 box (500gr/1.1lbs) fusilli [Red Box by Latini]
5 tablespoons Extra Virgin Olive Oil [Parco dei Buoi]
2 cloves of garlic, peeled
1 jar Piennolo Tomatoes
3 tablespoons Colatura
Sea Salt [Trapani by Gucciardo]
2-3 leaves 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.
Heat 4 tablespoons of extra virgin olive oil in a wide skillet over low to medium heat.
Add garlic cloves and sauté until golden, then remove.
Add the Piennolo tomatoes and cook over low to medium heat for 3-5 minutes.
Season with salt and freshly ground pepper.
Combine tomatoes 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.


At the end, my wife and I toss in some bite-sized pieces of shrimp, gently sautéed in olive oil and a clove of garlic. But don’t feel compelled. The basics are, in this case, more than good enough.


— Jesse Kornbluth, for

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