Caserecce with tomato and white 'Nduietta

27/05/2013 - Ingredients for 4 people:
- 250 g "Etrusca" Caserecce egg pasta "Pastificio Caponi"
- 250 g tomato pieces "Masseria Dauna"
- 50 g white 'Nduietta "Consorzio Nero di Calabria"
- 15 taggiasca olives "Frantoio Marvaldi"
- Salt from Trapani
- 1 clove of garlic
- Extra Virgin Olive Oil Primo DOP Monti Iblei "Frantoio Cutrera"
- Salted ricotta "Marzolina"

Articolo tratto da: Anne to London

Ingredients for 4 people:
- 250 g "Etrusca" Caserecce egg pasta "Pastificio Caponi"
- 250 g tomato pieces "Masseria Dauna"
- 50 g white 'Nduietta "Consorzio Nero di Calabria"
- 15 taggiasca olives "Frantoio Marvaldi"
- salt from Trapani
- 1 clove of garlic
- Extra Virgin olive Oil Primo DOP Monti Iblei "Frantoio Cutrera"
- salted ricotta "Marzolina"

Deglaze the whole clove of garlic in a pan with some olive oil. Add the chopped white 'Nduietta Add and sauté for 2 minutes. Add the chopped tomatoes and simmer for 10 minutes.

Cook the Caserecce for about 5 minutes until al dente, drain and add to the pan with the sauce.

Serve and drizzle with a little virgin olive oil and grated salty ricotta.

Recommended wine: Chianti Superiore DOCG "Podere Spazzavento"