fresh pasta pieces with tomato and olives

stracci al pomodoro e pecino

for 6

1.5 kg ripe cherry vine tomatoes, halved and seeded

250 g tinned peeled plum tomatoes

800 g Fresh Pasta (see here), made into stracci

3 tablespoons olive oil

3 garlic cloves, peeled and finely sliced

Maldon salt and freshly ground black pepper

3 tablespoons fresh basil leaves, torn into pieces

150 g black olives, stoned and cut in half

100 g Pecorino cheese, freshly grated

extra virgin olive oil

Heat the olive oil in a large, thick-bottomed pan. When hot, add the garlic and allow to cook briefly until transparent and beginning to colour. Add the tomato halves and some salt and push them around the pan, keeping the heat high, until they become soft. Add the tinned tomatoes and break them up to create the sauce. Stir to prevent sticking and cook for about 5 minutes. Add the basil and olives. Check the seasoning, adding black pepper.

Cook the pasta pieces in a generous amount of boiling salted water until al dente. Drain and add to the tomato sauce in the pan and toss gently together. Serve sprinkled with Pecorino and some extra virgin olive oil.