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.
Ingredients
* approximate values per serving
Preparation
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.
Step by step
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Slice the pescatorino
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Cut the pescatorino into sticks
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Cut the dried tomatoes
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Put the tomatoes in a little oil in the pan
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Olive leaves
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Cook the olive leaves in boiling salted water
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Add the yellow puree to the pan
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Add the pescatorino cut into sticks
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Drain the pasta in the sauce
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Additional information
Olive Leaves with Yellow Tomato Sauce and Fish Salami
One of the tastiest variations of olive leaves is the one with the addition of sun-dried tomatoes. The latter, thanks to their intense and concentrated flavor, enrich the dish with a touch of sweetness and a salty note that perfectly complements the freshness of the yellow tomatoes. To prepare this version, simply chop the sun-dried tomatoes and mix them into the yellow tomato sauce, creating a rich and flavorful condiment. Additionally, the pairing with fish salami, a typical cured fish product from the Apulian tradition, makes this preparation even more interesting and complex, ideal for those who want a dish that surprises the palate.
Apulian Olive Leaves with Yellow Tomatoes and Fish Salami
The preparation of Apulian olive leaves is a celebration of the authentic flavors of the region. Here, the pasta is cooked al dente and dressed with a simple and genuine sauce made from fresh yellow tomatoes. This traditional recipe highlights the use of fresh and local ingredients, typical of Apulian cuisine. Cooking in a pan with fish salami adds a savory note that enhances the dish, making it perfect for a family lunch or a dinner among friends. Don't forget to add a drizzle of raw extra virgin olive oil to complete the dish and give a final touch of freshness.
Light Olive Leaves with Yellow Tomato Sauce
For those looking for a lighter version of olive leaves, it is possible to prepare a light recipe by eliminating the fish salami and reducing the amount of oil. By using only fresh yellow tomatoes and a pinch of salt, you can achieve a delicate and flavorful sauce, perfect for dressing the pasta. This variant is ideal for those following a controlled diet while still maintaining a good level of taste. Additionally, you can add fresh vegetables, such as zucchini or grilled eggplant, to further enrich the dish without weighing it down.
Nutritional Benefits of Olive Leaves with Yellow Tomatoes
Olive leaves, prepared with yellow tomatoes and fish salami, offer numerous nutritional benefits. Yellow tomatoes are rich in vitamins, particularly vitamin C and antioxidants, which help strengthen the immune system and combat cellular aging. Furthermore, fish salami is a source of lean protein, contributing to a balanced nutritional intake. On average, a serving of this dish contains about 350-400 calories, making it an ideal option for a nutritious and satisfying meal.
Can the Preparation of Olive Leaves with Yellow Tomato Sauce Be Frozen?
Freezing olive leaves with yellow tomato sauce and fish salami is possible, but there are some precautions to follow. It is advisable to freeze the cooked al dente pasta and the sauce separately, in order to best preserve the texture and flavor. Before freezing, make sure to cool the components well and store them in airtight containers to avoid freezer burn. When you wish to consume them, simply thaw them in the refrigerator and reheat them in a pan, possibly adding a bit of cooking water to revitalize the sauce.