Sardinian Pasta with Olives and Ricotta Salata

from Food & Wine

Cherry tomato confit Mussels Fra Diavolo
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A mosaic of sharp, bright flavors shine in this vibrant dish that comes together quickly. Starting the chili and garlic in cold oil helps bring out their aromatic qualities and infuses the dish with their essence. We used malloreddus pasta here, but any ridged pasta will hold up nicely to this bold sauce.


  • 12 oz. uncooked malloreddus pasta (or other ridged pasta)
  • ¼ cup olive oil
  • ¼ tsp. chili flakes
  • 5 garlic cloves, sliced
  • 1 cup finely chopped onion (from 1 medium onion)
  • ½ cup halved, pitted Castelvetrano olives

How to prepare

  1. Cook pasta according to package directions, reserving ¼ cup pasta cooking water; drain.
  2. Place olive oil, chili flakes, and garlic in a large high-sided skillet over medium heat. Cook until garlic begins to sizzle and turn slightly golden, 3-4 minutes. Add onion and cook until translucent, 4-5 minutes, stirring occasionally. Add olives, Mutti® Finely Chopped Tomatoes and reserved pasta cooking water. Simmer until slightly thickened, 4-5 minutes. Stir in cooked pasta, salt, and pepper.
  3. Serve in shallow bowls garnished with ricotta salata and oregano.

Recipe developed in partnership with Mutti® by Food & Wine.