Pasta with yellow and red cherry tomatoes and Taggiasca olives, a first course that’s easy, quick and inexpensive, is prepared with very few ingredients, like the pasta with pasta with onion, cherry tomatoes and olives. I made this dish with maccheroni al ferretto, but you can use the same sauce with any type of pasta you like best. To make it you’ll only need yellow cherry tomatoes, which are particularly sweet and tasty, red cherry tomatoes, Taggiasca olives (smaller and more delicate than the classic ones), extra virgin olive oil and grated cheese. Let’s go to the kitchen — our pasta with Giarratana onions, cherry tomatoes and olives is waiting; let’s make it together and you’ll see how good it is!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Pasta with cherry tomatoes and Taggiasca olives
- 1.5 lbs fresh pasta (or 14 oz (1 lb) dry)
- 18 oz cherry tomatoes (red, datterini or cherry)
- 9 oz yellow cherry tomatoes
- 1 clove garlic
- 4 oz Taggiasca olives (in oil)
- to taste basil
- 3 oz grated Parmesan
- to taste ricotta salata (salted ricotta)
Tools
- Pot
- Pan
Preparation
Start by putting the water on the stove for the pasta; fresh pasta will cook in a couple of minutes, while dry pasta will take longer. While that cooks, prepare the yellow and red cherry tomato sauce.
To make Pasta with yellow and red cherry tomatoes and Taggiasca olives, heat one clove of garlic with a good drizzle of oil, wait until it takes a light color and first add the olives and then the cherry tomatoes. Season with salt and cook until they become soft.
and a delicious little sauce will form on the bottom; it will only take 7-8 minutes. Once the pasta is cooked and drained al dente, add it to the sauce together with a few ladles of the cooking water. Add the grated cheese, stir and, once the pasta is creamed and you have a creamy sauce, turn off the heat and plate immediately.
Serve with a few basil leaves and a grating of ricotta salata.
Storage notes and tips
Pasta with yellow and red cherry tomatoes and Taggiasca olives is best enjoyed immediately, but if you have leftovers store it in the fridge for a maximum of 24 hours and sauté it in a hot pan with a little oil before eating; it won’t be as good as freshly made, but will still be tasty. The sauce can be kept in the fridge in an airtight container for 24 hours. For a vegetarian version, omit the cheese.
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