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Penne with Tomato Passata and Leccino Olives Penne with Tomato Passata and Leccino Olives

From our kitchen

Penne with Tomato Passata and Leccino Olives

Prep
10 min
Cook
20 min
Makes
4
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. Cook the pasta in plenty of boiling salted water.
  2. Meanwhile, pour a generous drizzle of extra virgin olive oil into a skillet, then add the garlic cloves and let them sizzle for a few minutes.
  3. Lower the heat and add the tomato passata. Season with a pinch of salt and let it cook for about 15 minutes.
  4. When there are a few minutes left until the sauce is cooked, add the olives and stir.
  5. Finally, drain the pasta and toss it in the sauce. Serve with a sprinkle of fresh oregano leaves, if desired.
Read more about this recipe
A centuries-old plant with great charm and equally irresistible fruit: the Leccino olive tree is famous for its great strength, resilience and its olives that are aromatic and enveloping in flavor. One leads to another—which is why we recommend keeping some on hand to make this delicious traditional recipe.

And if you are a long-pasta lover, try this recipe with Pappardelle or Spaghetti, both made with wheat germ and carefully selected for you by Toscana Food Love.

Strong and resilient, yet incredibly beautiful. With its drooping branches—reminiscent of the graceful weeping willow—and its particularly lush and rich foliage, the Leccino olive tree blooms in spring and, when harvest season arrives, offers fruits that resemble small precious stones. Getting lost in admiration of the Tuscan hills and their centuries-old olive trees is easy, while resisting the taste of these olives is nearly impossible. One leads to another, it's true, which is why we recommend keeping a few jars in your pantry to create a traditional recipe that is as simple as it is delicious. With just a few ingredients and a few minutes, Penne with Tomato Passata and Leccino Olives will captivate both your eyes and your palate, offering an elegant blend of colors and a perfect balance between sweetness and liveliness, between delicacy and intensity.

Our new recipe is delicious as it is, but to make it even more flavorful and unforgettable, why not add a sprinkle of our grated Pecorino Romano DOP before serving? After all, once you've opened the treasure chest of Tuscan flavors, the possibilities are truly endless. Just like the countless treasures of this unique region.

 




  

Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4

Ingredients

320 g of Penne with wheat germ Toscana Food Love
280 g of Tomato Puree by Emilia Food Love
80 g of Pitted Leccino olives with white truffle in extra virgin olive oil by Toscana Food Love
2 garlic cloves
Extra virgin olive oil Chianti Classico DOP by Toscana Food Love
Fresh oregano
Salt and pepper

Method

  1. Cook the pasta in plenty of boiling salted water.

  2. Meanwhile, pour a generous drizzle of extra virgin olive oil into a skillet, then add the garlic cloves and let them sizzle for a few minutes.
  3. Lower the heat and add the tomato passata. Season with a pinch of salt and let it cook for about 15 minutes.
  4. When there are a few minutes left until the sauce is cooked, add the olives and stir.

  5. Finally, drain the pasta and toss it in the sauce. Serve with a sprinkle of fresh oregano leaves, if desired.



    Tip

This delicious sauce is also ideal with long pasta (such as Spaghetti or Pappardelle made with wheat germ from Toscana Food Love), and if you like more intense flavors, add a sprinkle of our grated Pecorino Romano DOP for an extra touch.


 


Watch the Recipe

Penne with Tomato Passata and Leccino Olives