- Prep Time: 15 minutes
- Serving: For Family
Scialatielli pasta with Green Olives and Tomatoes and Tomatoes
Tidbits...
Scialatielli is a dried pasta from Naples (Gragnano) that is of durum wheat semolina. It has a longer cooking time but is surely worth the extra time. The grape shaped tomatoes are so sweet and seem to melt as you cook them.
Ingredients
- Scialatielli Pasta - 250 g
- Vine tomatoes (datterini) - 2 cups
- Salted Ricotta - 1.2 cup
- Salt - pinch
- Olive oil - to taste
- Green Pitted Olives - 1 cup
- Salted Ricotta - grated overtop
Instructions
- In a large cook pot boil an abundant amount of lightly salted water.
- When it arrives at a full boil, add pasta.
- In a large skillet put two to three tablespoons of good quality olive oil.
- Cut tomatoes in half and add to hot oil until softened . Add Sliced olives and cook another couple of minutes.
- Remove from heat until pasta is cooked.
- Drain pasta al dente and add to tomato- olive mixture. Turn on high and add 1 ladle of pasta cooking liquid. Toss pasta to thoroughly coat and cook until liquid is slightly reduced.
- Serve hot and sliver salt ricotta overtop.
