Jesse’s Pasta with Piennolo Tomatoes and Colatura

At the end, my wife and I toss in some bite-sized pieces of shrimp, gently sautéed in extra virgin 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


TIME: 20 minutes


  1. 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.
  2. Heat 4 tablespoons of extra virgin olive oil in a wide skillet over low to medium heat.
  3. Add garlic cloves and sauté until golden, then remove.
  4. Add the Piennolo tomatoes and cook over low to medium heat for 3-5 minutes.
  5. Season with salt and freshly ground pepper.
  6. Combine tomatoes with drained pasta and add approximately 2-3 tablespoons of Colatura.
  7. Mix well to blend flavors and coat the pasta with the sauce.
  8. Finish with chopped fresh basil.

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