Cooking a delicious weekday meal can be as quick as it takes to cook the pasta. Thanks to my blogging friend Simona and her wonderful blog Grembiule da cucina, here’s another one. The combination of tomatoes and sundried tomatoes works really well to get a deep tomato flavor. This sauce is so packed with flavor that it doesn’t even need grated cheese. Grazie, Simona!
You only need ingredients that you can keep in your pantry (or grow in your windowsill) to make this. If you can’t find orecchiette, another short type of pasta will do in a pinch. However, the quality of the peeled tomatoes, the sundried tomatoes, and the olives is key to this dish. Taggiasca olives from Liguria are the best, and sundried tomatoes without vinegar are great. You can also use dry sundried tomatoes (instead of with oil), in that case reconstitute them in hot water.
150 grams (1/3 lb) orecchiette or other short pasta
50 grams pitted black olives, preferably taggiasca
50 grams sundried tomatoes in oil (drained before weighing)
2 Tbsp extra virgin olive oil
250 ml (1 cup) canned peeled tomatoes, pureed in the food processor
1 clove garlic, peeled and left whole
salt and freshly ground black pepper
1 Tbsp minced fresh flat leaf parsley or basil chiffonade
Spaghettini with a spicy ragù of venison and crunchy red bell pepper is not a classic Italian dish (at least not that I have ever heard of), but it sure is delicious.