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Recipe

SARDINIAN PASTA WITH OLIVES AND RICOTTA SALATA

Duration 
20 min
Difficulty:
EASY
Serves:
4 people

Ingredients

  • 12 oz uncooked malloreddus pasta (or other ridged pasta)
  • 1/4 cup olive oil
  • 1/4 tsp chili flakes
  • 5 cloves garlic sliced
  • 1 cup finely chopped onion (from 1 medium onion)
  • 1/2 cup halved, pitted Castelvetrano olives
  • 1 can Mutti® Finely Chopped Tomatoes (14 oz., Polpa)
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 3 oz shaved ricotta salata
  • 2 tbsp fresh oregano leaves

Method

  1. Peel and finely chop the onion and garlic, fry together with the mince in a frying pan at high temperature
  2. Season with salt and pepper
  3. Add the can of Mutti Cherry Tomatoes and some water if needed
  4. Let simmer for 30 min
    Melt the butter in a pan, add the flour and mix them together until there are no flour lumps left
  5. Add the milk while stirring
  6. Continue to stir as you let the sauce simmer for about 5 minutes
  7. If the sauce gets too thick, add some more milk
  8. Season the sauce with salt, pepper and nutmeg
  9. Heat the oven to 350°F (175°C)
  10. To assemble the lasagna, use an earthenware lasagna dish and layer meat, white sauce and lasagna sheets, and repeat the layers until done
  11. Finish the lasagna by putting thin slices of mozzarella on top
    Cook in the preheated oven for 35–45 minutes until golden
  12. Make sure that the pasta sheets are fully cooked
  13. Serve the lasagna with arugula salad

Products used

Get them from all leading supermarkets

Monini Anfora Olive Oil

Mutti Polpa
Mutti Polpa