Recipe
SARDINIAN PASTA WITH OLIVES AND RICOTTA SALATA
Duration
20 min
20 min
Difficulty:
EASY
EASY
Serves:
4 people
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
- Peel and finely chop the onion and garlic, fry together with the mince in a frying pan at high temperature
- Season with salt and pepper
- Add the can of Mutti Cherry Tomatoes and some water if needed
- 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 - Add the milk while stirring
- Continue to stir as you let the sauce simmer for about 5 minutes
- If the sauce gets too thick, add some more milk
- Season the sauce with salt, pepper and nutmeg
- Heat the oven to 350°F (175°C)
- To assemble the lasagna, use an earthenware lasagna dish and layer meat, white sauce and lasagna sheets, and repeat the layers until done
- Finish the lasagna by putting thin slices of mozzarella on top
Cook in the preheated oven for 35–45 minutes until golden - Make sure that the pasta sheets are fully cooked
- Serve the lasagna with arugula salad
Products used
Get them from all leading supermarkets
Monini Anfora Olive Oil
