Foglie d’ulivo (pasta olive tree leaves-shaped) with yellow tomato sauce and fish salami

In a pan, stir fry some grind sundried tomatoes (one third of your pack will be enough) with one spoon of extra virgin olive oil. After some minutes, add the yellow tomatoes passata. Cut the fish salami into thin sticks, then add them to the sauce. Keep aside. Cook your home-made pasta in boiling water and drain when al dente, keeping one ladle of its cooking water to make the sauce even more creamy. Serve with basil leaves, some more thin fish salami sticks and, if liked, some toasted peanuts. Pairs with a good white Wine IGP.

The box contains

• 1 bottle of white wine
• 100g of fish sausage (Pescatorino)
• 500gr of semolina olive leaves
• 230gr of dried tomatoes
• 250gr of yellow sauce