Spicy Tomato Conserva Pasta
When the conserva is this concentrated, you barely need to cook the sauce. A spoonful per portion, loosened with pasta water and finished with cheese, is dinner.
Ingredients
- 400g rigatoni or paccheri
- Sea salt for pasta water
- 3 tablespoons Olio del Monte Castelvetrano oil
- 2 cloves garlic, smashed
- 4 heaped tablespoons La Conserva di Nonna tomato conserva with chile
- 60g grated pecorino Romano
- A handful of torn basil
Method
- Bring a wide pot of well-salted water to a boil. Cook the pasta one minute under.
- Meanwhile, warm the olive oil and garlic in a wide skillet over low heat until the garlic perfumes the oil. Discard the garlic.
- Add the conserva and a ladle of pasta water. Swirl into a glossy sauce.
- Drain the pasta and add to the pan with a splash more water. Toss vigorously over high heat for 90 seconds until the sauce clings.
- Off the heat, fold in the pecorino and basil. Plate, drizzle with more oil, and serve.