Pasta alla Sabato

As the name suggests, this flavoursome pasta dish is quintessentially Sabato, showcasing some of our most iconic products and pantry staples; Rustichella linguine, Pons capers, Salvagno pitted olives and authentic Parmigiano Reggiano.

300-400g Rustichella linguine
1 clove garlic, chopped (optional)
2 Tbsp Sabato semi-dried cherry tomatoes, sliced
2 tsp Pons capers in brine, drained
2 Tbsp Salvagno pitted olives in oil  
3 Tbsp Pinoli pine nuts, toasted
Salt and freshly ground black pepper
1 cup grated Parmigiano Reggiano

Bring a large pot of salted water to the boil with the peeled garlic cloves. Cook the linguine to your liking, or around 12 minutes.

Sauté tomatoes, capers and olives in their own oil for 5 minutes.

Drain the pasta once cooked. Tip back into the pot and dust with some of the Parmigiano Reggiano. Add the remaining ingredients and combine, check seasoning and serve with more Parmigiano Reggiano to your own taste.