Tortiglioni with Taggiasca Olive Cream and Fresh Cherry Tomatoes

Enjoy a quick and flavorful Mediterranean pasta dish that brings out the best of Ligurian ingredients. These tortiglioni with Taggiasca olive cream and cherry tomatoes offer an intense taste experience, enhanced by the aroma of Genoese basil and premium extra virgin olive oil.

Ingredients for 4 servings

400 g tortiglioni or any short ridged pasta

30 g Polpoliva ROI Taggiasca olive cream

300 g cherry tomatoes

3 shallots

5 tablespoons ROI Monocultivar Taggiasca EVO oil

Fresh Genoese basil leaves (a few sprigs)

Salt and black pepper to taste

Preparation steps

1. Making the olive cream

In a bowl, gradually mix two tablespoons of olive oil into the olive cream to create a smooth, pourable sauce.

2. Preparing the sauce

Heat three tablespoons of olive oil in a large pan. Sauté the finely chopped shallots gently. Add half the basil leaves, torn by hand, followed by the quartered cherry tomatoes. Cook everything over medium heat for 15 minutes.

3. Combining flavors

Turn off the heat and stir the olive cream into the tomato mixture. Season with salt and pepper.

4. Cooking and plating

Cook the tortiglioni in salted boiling water until al dente. Drain and mix them with the sauce. Serve immediately, garnished with fresh basil leaves to enhance the aroma.