Malloreddus pasta with no-cook tomato sauce
Prep
15 mins
Cook
10 mins
Servings
4
Difficulty
Medium
Here's my favorite way to enjoy malloreddus, that wonderful ridged pasta from Sardinia. On warm evenings when I can't face turning on the oven, this is exactly what I make. The beauty of this dish is that you literally just cook the pasta while your sauce comes together in a bowl, so you're sitting down to eat in about twenty five minutes flat. Fresh tomatoes and basil make all the difference, and the olive oil carries such bright flavor. Plus, all that raw tomato means you're getting lycopene and vitamin C without any cooking destroying those nutrients. It's simple, it's quick, and it tastes like summer.
Ella x
Ingredients
- 1 kiloswaitrose 1 jack hawkins slicing tomato(large juicy, ripe tomatoes (such as beef or Jack Hawkins))
- 25 gramsbasil(pack basil, leaves picked)
- 1 clove/sgarlic(garlic, finely grated)
- 120 mlsextra virgin olive oil(extra virgin olive oil, plus extra to serve)
- 400 gramsno.1 malloreddus(No.1 Malloreddus or Fusilli Bucati)
Detail level
Instructions
- 1
Cut the tomatoes into quarters and deseed with a spoon, discarding the seeds. Cut the flesh into small pieces and put in a large mixing bowl. Tear in most of the basil leaves and add the garlic. Pour in the olive oil and season with sea salt flakes.
- 2
Cover the bowl and leave to marinate for at least 1 hour or chill for up to 2 days. During this time the tomatoes will release their juices and the flavours will mingle nicely.
- 3
To cook, bring a large pan of water to the boil, then salt it heavily. Drop the pasta in and cook until al dente (7-8 minutes). Drain and transfer to the bowl with the tomatoes. Toss well to combine, taste and add more salt if needed. Scatter over the reserved basil leaves and drizzle with more olive oil before serving.
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