A heavenly match between pasta and olives, Latrovalis Olive Tortiglioni combines the
texture of the groovy large-tube tortiglioni with the unbeatable umami taste of
artisanally-cured olives. The secret of success behind this recipe is that it uses
Latrovalis Double-stuffed Green Olives with the unique stuffing combination of garlic
and jalapeno. Just get an extra jar when you go shopping for this recipe because you
will really find it impossible to resist munching on this delicacy while you are preparing
the dish!
Ingredients:
500 gr / 18 oz Tortiglioni
2 tablespoons kosher salt
1 jar (200 gr / 7 oz) Latrovalis Green Olives Stuffed with Garlic & Jalapeno
½ jar (100 gr / 3.5 oz) Latrovalis Sliced Kalamon Olives
500 gr / 18 oz cherry tomatoes
Extra virgin olive oil
Freshly-ground pepper
Wild dried oregano – if you can find it.
Alternatively, substitute with freshly-chopped parsley
Preparing the ingredients:
Drain the Latrovalis Green Olives Stuffed with Garlic & Jalapeno and cut each one
vertically in two. Don’t worry about keeping the garlic and jalapeno stuffing in the halved
olives. Drain the Latrovalis Sliced Kalamon Olives. Set the olives aside. Cut each cherry
tomato vertically in half.
Cooking the dish:
Coordination is the name of the game in cooking this dish. Your timing must be perfect
in order for the pasta to be ready just as you are finishing the olive sauce.
Fill a large pot with 6 liters / 6 quarts of cold water and put on high heat with the lid on
top. Set a large pan – one that will fit the cooked pasta – on the stove, but don’t switch
on the heat yet. Have all the ingredients handy.
When the water is close to boiling point, start the heat under the pan on high and throw
in the cherry tomatoes. Grind some pepper over them. When the water in the pot starts
bubbling add the 2 tablespoons of kosher salt. This will momentarily stop the boil, so put
the lid back on until the water starts bubbling again. Add the tortiglioni, give them a
quick swirl, put the lid back on so that the bubbling returns as quickly as possible, and
start the timer. After about a minute, check that the water has started bubbling again
and remove the lid. Give the pasta another swirl.
Meantime, when the cherry tomatoes start sizzling vigorously, lower the heat to medium
and start swirling now and then with a wooden spoon so that they start blistering and
releasing their juices. When they start turning soft and pulpy, add the olives and swirl
now and then.
Tortiglioni usually need about 12 minutes to cook, so after 10 minutes start checking.
The pasta has reached “al dente” perfection when its center resists a little on the tooth
but it is not crunchy. When the pasta is ready, scoop a cup (200 ml / 7 oz) of the starchy
water and add it to the pan. This will loosen the olive sauce and accentuate its taste.
Turn off the heat under the pan and drain the tortiglioni. Add the drained tortiglioni to the
pan and give it a good swirl until everything is well combined. If you could find wild dried
oregano, crush about a teaspoon of dried leaves in your hand, sprinkle it over the pasta,
and give it all a last swirl. Otherwise, use freshly-chopped parsley.
Serve piping hot, and enjoy; it tastes like heaven!
