Tortiglioni with Taggiasca Olives Spread and fresh cherry tomatoes

This recipe for Tortiglioni with Taggiasca Olives Spread enhances the most representative products of the Ligurian territory: 1. Taggiasca olives, of which we use both the extra virgin olive oil and the purée; 2. the Genoese basil that grows on the steep hills facing the sea, thereby acquiring a unique fragrance and taste. Tortiglioni with Olives Spread and fresh cherry tomatoes are also suitable for those who follow a vegetarian diet.

Ingredients to serve 4:

• 400 g of tortiglioni or other short ribbed pasta
• 30 g of ROI Polpoliva Taggiasca Olives Spread
• 300 g of cherry tomatoes
• 3 shallots
• 5 tablespoons of extra virgin Taggiasca olive oil
• PDO Genoese basil leaves (a couple of sprigs)
• salt
• pepper

Preparation of the cream

Gradually add about two tablespoons of extra virgin olive oil to the olive cream and mix until you obtain a rather liquid cream.

Preparation of the sauté and sauce

Heat three tablespoons of extra virgin olive oil in the pan. Add the finely chopped shallot and let it sweat in the oil. Take half of the basil leaves and divide them into small pieces with your hands, then add them to the sauté. Also add the cherry tomatoes cut into quarters. Everything should cook for about 15 minutes over moderate heat. After cooking, add the olive cream to the sauce and season with salt and pepper.

Cooking and serving of the Tortiglioni with Olives Spread and Cherry Tomatoes

In the meantime, cook the tortiglioni in a generous amount of salted water and keep them al dente. After cooking, drain the pasta and add the sauce. Garnish with a few basil leaves and the tortiglioni with Taggiasca olive spread are ready! This dish should be served immediately so as not to lose the fragrance released by the sauce and basil leaves.