Penne with Prima Donna finoPenne with Prima Donna fino
7 oz. (200 g) Prima Donna fino
17 oz. (500 g) penne
2 cloves of garlic
10 oz. (300 g) tinned tomatoes
3.5 oz. (100 g) cherry tomatoes
2 tbsp. olive oil
3.5 oz. (100 g) green olives
3.5 oz. (100 g) pine nuts
freshly ground black pepper (and/or chili flakes)
and a few sprigs of fresh basil.
Crush the garlic cloves, cut the cherry tomatoes in half and lightly fry them off in olive oil. Add the tinned tomatoes with a little bit of sugar. Leave on a medium heat without a lid for 10 minutes, stirring occasionally.
Cook the pasta al dente according to the instructions on the package. Add almost 7 oz. (200 g) of small pieces of the Prima Donna fino and stir, season with salt and pepper. Stir in the halved green olives.
When the pasta is cooked, add the sauce to the pan, stir and divide among the four plates. Sprinkle the pasta with the roasted pine nuts and the remaining Prima Donna fino over the plates. Finish off with a couple of basil leaves and some olive oil.
Rioja (Red, Spain)