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Foglie D'Ulivo

Pasta in the form of olive leaves with a creamy olive sauce.

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  • 4 persons
  • 20 min.
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Recipes from Oil & Vinegar

Nice to know

This Sicilian pasta goes particularly well with a simple sauce of mixed olives and sundried tomatoes. In just 20 minutes you have a tasteful and traditional Italian meal on the table!                                                                                                                                                               The olive tree is a symbol of the Italian landscape. So it’s not surprising that the shape of the olive leaf is also the source of inspiration for this pasta. The color of the pasta comes from the addition of spinach to the dough.

Buon Appetito! 

  • Ingredients

    • 250 g Pasta Foglie d'Ulivo • 1 jar Olive Miste Condite alla Toscana • 1/2 jar Pomodoro della Mamma • 200 ml cream • 25 g Parmesan cheese, grated

  • Preparation

    Save a few olives for the garnish and chop the rest finely. Put these, together with the cream, in a saucepan and simmer for about 15 minutes on a low heat. Meanwhile, cook the Foglie d’Ulivo for about 15 – 18 minutes until al dente and then drain off.

    Step 2

    Mix all the ingredients together in a large bowl and serve with some extra olives and Pomodoro della Mamma . Add some Parmesan cheese according to taste.

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    • Made this as directed and added a few chopped artichoke hearts and high-quality sun-dried toms to the pasta, not directly to the sauce and received raves from my guest. It really was that good. Super simple and will be saving this to my Yummly account.