Sardinian-style pasta with tomato and ricotta salata


by: Basilico

Malloreddus are little dried Sardiman gnocchi, made from durum wheat semolina with saffron mixed into the dough, which you can find in Italian delicatessens. They look a little like small ridged caterpillars — traditionally the ridges come from pressing the pieces by hand against straw baskets. These pasta shapes are often served with a ragu made with tomatoes and local sausage (malloreddus alla campidanese). We serve them with tomatoes and ricotta salata. It is important not to season the sauce with salt until the end, and to taste it first, as the cheese has a strong and salty flavor.


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serves: 4

4 tomatoes

5 tablespoons olive oil

1 onion (finely chopped)

chopped tomatoes (one 15-ounce can)

14 ounces malloreddus

2 cloves garlic (chopped)

1 3/4-2 ounces ricotta salata

salt and pepper

Nutrition Facts
Sardinian-style pasta with tomato and ricotta salata

Servings Per Recipe: 4

Amount per Serving

Calories: 562

  • Total Fat: 20.8 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 6.3 mg
  • Sodium: 24.3 mg
  • Total Carbs: 87.1 g
  •     Dietary Fiber: 13 g
  •     Sugars: 4.5 g
  • Protein: 10.4 g

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1.  Blanch the fresh tomatoes, skin, quarter and deseed.

2.  Heat a tablespoon of the oil in a saucepan and add the onion. Sweat it until soft but not colored, about 5 minutes.

3.  Add the canned tomatoes and simmer for another 15 to 20 minutes.

4.  Bring a large pan of water to a boll, salt it, put in the malloreddus and cook for 8 to 12 minutes (check the instructions on the package as a guide — cook for about 1 minute less than they say), until al dente.

5.  While the pasta is cooking, heat half the remaining oil in a sauté pan, add the garlic and cook without allowing it to color for a few minutes (don't let it burn or it will taste bitter). Add the fresh tomatoes, cook for a minute or so and then add the tomato sauce.

6.  Drain the pasta, reserving the cooking water than add the pasta to the sauce and toss around for a couple of minutes until tho sauce becomes "creamy".

7.  Grate half the ricotta salata into the pan and toss again for a couple of minutes. Taste, season as necessary and serve with the rest of the cheese grated on top.

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