PENNE with Tomato Passata and Leccino Olives
Strong and resilient, yet incredibly beautiful. With its drooping branches—reminiscent of the graceful weeping willow—and its particularly lush and rich foliage, the Leccino olive tree blooms in spring and, when harvest season arrives, offers fruits that resemble small precious stones. Getting lost in admiration of the Tuscan hills and their centuries-old olive trees is easy, while resisting the taste of these olives is nearly impossible. One leads to another, it's true, which is why we recommend keeping a few jars in your pantry to create a traditional recipe that is as simple as it is delicious. With just a few ingredients and a few minutes, Penne with Tomato Passata and Leccino Olives will captivate both your eyes and your palate, offering an elegant blend of colors and a perfect balance between sweetness and liveliness, between delicacy and intensity.
Our new recipe is delicious as it is, but to make it even more flavorful and unforgettable, why not add a sprinkle of our grated Pecorino Romano DOP before serving? After all, once you've opened the treasure chest of Tuscan flavors, the possibilities are truly endless. Just like the countless treasures of this unique region.
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients
320 g of Penne with wheat germ Toscana Food Love
280 g of Tomato Puree by Emilia Food Love
80 g of Pitted Leccino olives with white truffle in extra virgin olive oil by Toscana Food Love
2 garlic cloves
Extra virgin olive oil Chianti Classico DOP by Toscana Food Love
Fresh oregano
Salt and pepper
Method
-
Cook the pasta in plenty of boiling salted water.
- Meanwhile, pour a generous drizzle of extra virgin olive oil into a skillet, then add the garlic cloves and let them sizzle for a few minutes.
- Lower the heat and add the tomato passata. Season with a pinch of salt and let it cook for about 15 minutes.
- When there are a few minutes left until the sauce is cooked, add the olives and stir.
-
Finally, drain the pasta and toss it in the sauce. Serve with a sprinkle of fresh oregano leaves, if desired.
Tip
This delicious sauce is also ideal with long pasta (such as Spaghetti or Pappardelle made with wheat germ from Toscana Food Love), and if you like more intense flavors, add a sprinkle of our grated Pecorino Romano DOP for an extra touch.
Also in Cookbook
SPAGHETTI carbonara
Whether it was born in Rome or in the trenches of World War II, whether its name and origins trace back to the charcoal burners of the Apennine mountains or remain forever a mystery, Pasta alla Carbonara is a traditional dish known and loved all over the world.
You only need one hand to count the ingredients, but you'll need both to applaud its incredible flavor, creamy texture, and irresistible aroma. For our carbonara we chose spaghetti, but don't forget to try it with short pasta as well, because we are sure that after tasting it you will look forward to making it again.
PIZZA with yellow datterino tomato puree, olives, and grilled eggplant
There are few dishes as beloved as pizza. Since its first appearance on our planet, it has been such a success that it has captured the curiosity not just of chefs, but also of scientists who are now exploring the best way to send it to the uncharted depths of space.
Preparing our pizza with yellow datterino tomato puree, olives, and grilled eggplant doesn’t require a degree in astrophysics, but we can certainly call its flavor “out of this world.”
SMILE PIZZA with mortadella, mild provolone, lamb's lettuce and balsamic vinegar
The name of our new recipe hides — in plain sight — the wish we want to extend to all of you: we hope to bring to your homes, along with the taste and colors of this fun pizza, many smiles and moments of serenity.
Our Smile Pizza with mortadella, mild provolone, lamb’s lettuce and balsamic vinegar is a delicious reminder of the magical power of this simple, natural gesture. A smile is powerful enough to chase away negativity and ease your worries.