Plated
Pasta with Tomato Confit, Green Olives, and Zucchini
We're a fan of cooking techniques that sound harder to pull off than they actually are. Like heirloom tomato confit—a method of slow-cooking tomatoes in olive oil that produces tender, just bursting tomatoes. Along with buttery Castelvetrano olives and briny capers, the tomatoes form the base of the salty, savory green olive sauce, which coats organic Malloreddus pasta, produced in small-batches from Sfoglini in Brooklyn. Finished with sweet summer zucchini and grated pecorino, this colorful and textural pasta is a must-try.
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