Maltagliati with tomato pulp and black olives

Ingredients for 4 persons

  • 350 grams of maltagliati with eggs
  • extra virgin olive oil
  • 1 clove of garlic
  • 1 jar of 690 grams of organic tomato pulp
  • black olives
  • salt
  • pepper
  • turmeric
  • fresh rosemary
  • oregano

Preparation

  1. Lightly brown the minced garlic in a pan with a drizzle of extra virgin olive oil and a little fresh rosemary.
  2. Then add the tomato pulp, salt, pepper, turmeric, black olives and a pinch of oregano.
  3. Cook the sauce for 10-15 minutes over medium heat.
  4. Bring 4 liters of salted water to the boil and immerse the 350 grams of maltagliati in it for 4 minutes for "al dente" cooking.
  5. As soon as the pasta is cooked, drain it and mix it with the preparation in the pan, adding 2-3 tablespoons of the pasta cooking water.
  6. Serve and enjoy

Enjoy your meal.

Maltagliati with tomato pulp and black olives

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