Raw tomato sauce for pasta
Welcome Summer
Servings: 4
Preparation: 45 min.
Cooking: 10 min.

320 gr = 11,5 oz. Cylinder pasta like penne or sedanini

30 datterini tomatoes or cherry tomatoes

2 mozzarelle

5 basil leaves

20 stoned taggiasche olives in oil

2 tablespoons grated parmigiano or grana


Extra virgin olive oil



1 - Cut the datterini (or cherry) tomatoes into small pieces and put them in a colander to strain.

2 - Cut the mozzarella into dices and let them strain in a colander for 10 minutes as well.


3 - Cut the olives into 2 or 3 pieces.

4 - Combine in a bowl the strained tomatoes and the mozzarella dices, the basil leaves, the olives, the grated parmigiano, a pinch of salt and 3 tablespoons of extra virgin olive oil.


5 - Stir all ingredients and set aside.

6 - Meanwhile put a large pot with water over high heat. When water comes to a boil add a handful of coarse sea salt, wait for water to boil again and add the penne (or the sedanini).


7 - Stir with a wooden spoon or a slotted spoon to keep them well separated from time to time.

8 - After cooking time, which is usually mentioned on the pasta packing, drain the penne in a colander.


9 - Put them in the bowl with the raw mixture. Toss and serve immediately.

Useful Suggestions

For this raw sauce, we use “taggiasche” olives, which are small dark green olives with a slight bitter flavour. If you prefer a sweeter taste, you can use green olives.

Suggested Wine

We propose a dry, firm, medium-body white wine like Gravina DOC or Vermentino di Sardegna DOC.