Barley flour maccheroni pasta with tomato passata

Today's recipe is really simple: it is, after all, simply a dish of barley flour pasta with a tomato passata. However, the passata we used is quite unique with a very special flavour all of its own: it is made from yellow tomatoes, beautiful to look at and with a wonderful taste. Try it! Its delicate taste lends itself well to use in simple dishes, as we suggest in this recipe, without the addition of any significant ingredients, or maybe as part of a fish-based dish. It is perfect to go with a plate of clams, or as the basis for a lovely dish of steamed fish, or maybe as the principal ingredient in a reinvented gazpacho!


15 minutes Total time
15 minutes Active time
Serves 3 persons
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Sauté the onion in a little olive oil. Add the tomato passata. Adjust for salt and sugar. Boil the pasta according to its cooking instructions. Mix with the pasta sauce and add a sprinkling of cheese.

The taste of this sauce is just what a proper tomato sauce should taste like - really tomatoey! Avoid overcooking it, though, or it may become a little sharp-tasting!
Yellow tomato is rich in beta-carotene and is an excellent antioxidant!

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