
Sardinian-style pasta with tomato and ricotta salata

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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.
ingredients
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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
preparation

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