Malloreddus alla Campidanese

Ingredients

• 400g (14 oz) malloreddus pasta 400g (14 oz) malloreddus pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) ripe tomatoes, peeled and chopped 400g (14 oz) ripe tomatoes, peeled and chopped
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• Grated pecorino cheese, for serving Grated pecorino cheese, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 80g, 6g
• Protein: 14g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot of salted boiling water, cook the malloreddus pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
3. 3.
   Add the chopped tomatoes, saffron threads, dried oregano, and dried basil to the pan. Season with salt and pepper to taste. Cook the sauce over low heat for about 20 minutes, allowing the flavors to meld together.
4. 4.
   Once the sauce has thickened slightly, add the cooked malloreddus pasta to the pan. Toss gently to coat the pasta with the sauce.
5. 5.
   Serve the Malloreddus alla Campidanese hot, sprinkled with grated pecorino cheese.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the sauce.

Tips & Tricks

• If you can't find malloreddus pasta, you can substitute it with gnocchetti sardi or any small pasta shape with ridges.
• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Freshly grated pecorino cheese is recommended for the best flavor and texture.
• To save time, you can prepare the sauce in advance and reheat it when ready to serve.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Malloreddus alla Campidanese as a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.

Presentation advice

Garnish each plate of Malloreddus alla Campidanese with a sprinkle of grated pecorino cheese and a sprig of fresh basil for a pop of color.