Ingredients
Passata Butter Emulsion
- 1 cup Bona Furtuna passata
- 2 tablespoon unsalted butter cold and cubed
- 1 clove garlic smashed
- 1 tablespoon olive oil
Toasted Sicilian Breadcrumbs (Muddica Atturrata)
- ¼ cup fresh breadcrumbs
- 1 tablespoon olive oil
- ¼ teaspoon salt
To Finish
- 1 ¼ cups ditalini pasta
- 5 oz Bona Furtuna Wild Fennel & Almond Pesto
- 1 tablespoon aged balsamic vinegar
- 2 tablespoon ricotta salata finely grated
- 1 tablespoon extra virgin olive oil
- Fresh basil for garnish
- Freshly cracked black pepper
Method
Passata Butter Emulsion
- In a saucepan over low heat, warm olive oil and add the smashed garlic. Sauté until fragrant, about 1–2 minutes.
- Add passata and reduce for 5 minutes.
- Remove from heat and whisk in cold butter cubes one at a time to emulsify. Discard garlic. Keep warm.
Toasted Breadcrumbs (Muddica Atturrata)
- In a small pan, heat olive oil over medium-low.
- Add breadcrumbs and salt, toasting until golden and fragrant (about 3 minutes). Set aside.
Cook the Pasta
- Boil ditalini in salted water until just al dente.
- Reserve ½ cup pasta water, then drain.
Assemble
- Toss ditalini with the passata butter emulsion in a pan over low heat. Add pasta water as needed.
- Fold in Wild Fennel & Almond Pesto until glossy and combined.
To Finish
- Plate the pasta. Drizzle with aged balsamic and extra virgin olive oil.
- Top with breadcrumbs, ricotta salata, fresh basil, and cracked pepper.