Olive leaves with yellow tomato sauce and pescatorino

The olive leaves are a somewhat unusual and perhaps less well-known format of Apulian homemade pasta than orecchiette. However, we really like them very much, and they also lend themselves well to accompanying other types of sauces in addition to the one we offer you here, such as fresh tomato or turnip greens. The proposal you find today on this page will allow you to taste something different but always genuinely Apulian. We refer to the yellow passata, good and light, perfect as a pairing with fish; with dried tomatoes, an extraordinary product of this land; and the pescatorino, naturally produced in Puglia, a delicious fish salami that will bring taste and imagination to your table.

In a large pan, put a tablespoon of extra virgin olive oil and chopped dried tomatoes (a third of the package supplied will be enough). Cook for a few minutes and add all the yellow tomato puree. After two or three minutes add half of the "pescatorino" cut into 5 mm sticks, stirring over the fire. Cook the olive leaves al dente in water with a little salt. Drain directly into the pan with the sauce, adding a ladle of cooking water. Finish cooking. Serve decorating with basil leaves, thin slices of "pescatorino" and, if you like, freshly toasted pine nuts. Serve with a good glass of IGP white wine.