ITALIAN FOOD-LINGUINE WITH RICOTTA AND OLIVE SAUCE

December 5, 2025

GENOISE CLASSIC / SPONGE CAKE / STRAWBERRY CAKE

Giới thiệu

December 5, 2025 10:11am

A few months back, I discovered a jar of Mutti sugo that was so delicious I felt inspired to recreate it at home. Fortunately, in Italy, canned foods are required to clearly list their ingredients, allowing me to match the taste quite closely.
For pasta, I prefer linguine with my sugo. For those unfamiliar with Italian cuisine, pasta comes in an array of shapes, sizes, and even colors. Linguine is perfect because its flat and slightly rough texture allows the sauce to cling beautifully, unlike smooth spaghetti.
As for olives, I use Taggiasca olives in oil. While they are rich and flavorful, it's worth noting they are higher in calories due to the oil. They're amazing in recipes and also perfect as part of an aperitif with some bread.
Nutritional Insights:

Taggiasca Olives: These olives are packed with healthy fats and antioxidants but do come with a higher calorie count due to the oil.
Ricotta: Offers a boost of protein and calcium, adding creaminess to dishes.

For Weight Watchers:
While this dish is delicious, the inclusion of Taggiasca olives and ricotta makes it more calorie-dense. Enjoying it in moderation and balancing it with other nutrient-rich foods can help keep your wellness goals on track.
Dive into a delightful culinary experience, celebrating the vibrant flavors of Italy with every bite of this sugo dish.

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Nguyên liệu

(Serves approximately 4 people)

360g linguine
200g fresh red tomatoes, chopped
2 tablespoons chopped onion
1 large clove of garlic, pressed
4 tablespoons extra virgin olive oil
250g ricotta
3 tablespoons Taggiasca olives
1 tablespoon toasted peanuts, blended into powder
Parmesan cheese
Finely chopped parsley

Cách làm

Sauté the onion with olive oil for 2 minutes.
Add the garlic and cook for another 2 minutes.

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Incorporate the tomato sauce and fresh tomatoes, and cook for 10 minutes.
Add the ricotta, olives, and peanuts, then season with salt.
Simmer on low heat for 45 to 50 minutes, then turn off the heat.

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Boil a large pot of water. In Italy, it's essential to use a big pot and not break the linguine into smaller pieces.
Add rock salt, then the linguine.
Cook until the linguine is al dente.
Mix the hot linguine with the sugo immediately.
Serve hot, topped with Parmesan cheese and a sprinkle of chopped parsley.