Jesse’s Pasta with Piennolo Tomatoes and Colatura

At the end, my wife and I toss in some bite-sized pieces of shrimp, gently sautéed in extra virgin olive oil and a clove of garlic. But don’t feel compelled. The basics are, in this case, more than good enough.

— Jesse Kornbluth, for HeadButler.com

Ingredients

SERVES: 4
TIME: 20 minutes

• Fusilli Martelli, 1 box (500g / 1.1lbs)
• Parco dei Buoi EVOO, 5 Tbsp
• Garlic cloves, 2, peeled
• Piennolo Tomatoes, 1 jar
  
• Colatura, 3 Tbsp
• Sea Salt, to taste
• Fresh basil, a few leaves

Preparation

1. Cook the pasta al dente by boiling it in abundant salted water, about 10 minutes, tasting every few minutes to make sure pasta has still a firm bite.
2. Heat 4 tablespoons of extra virgin olive oil in a wide skillet over low to medium heat.
3. Add garlic cloves and sauté until golden, then remove.
4. Add the Piennolo tomatoes and cook over low to medium heat for 3-5 minutes.
5. Season with salt and freshly ground pepper.
6. Combine tomatoes with drained pasta and add approximately 2-3 tablespoons of Colatura.
7. Mix well to blend flavors and coat the pasta with the sauce.
8. Finish with chopped fresh basil.