Quick Recipe: Sorrento Lemon Scialatielli with Sundried Tomato Sauce and Organic Olives

This recipe simply combines traditional Southern Italian flavors. It would be delicious with the addition of a fresh white fish or even canned tuna if that’s what you have on hand. Or, just take advantage of having great ingredients for a quick pasta dinner.

Yield: 4 people


Fresh garlic

Sorrento lemon Scialatielli by La Fabbrica della Pasta

Homemade sundried tomato sauce by Perché Ci Credo

Organic “Nasuta” olives by Agricola Paglione

Extra virgin olive oil with lemon by Galantino

Optional addition: any firm, white-fleshed fish

Fresh grated pecorino romano cheese (ideal for recipe prepared without the fish)

salt and pepper to taste


Bring a large pot of salted water to a rolling boil. Add pasta, cook according to package directions, about 17 minutes. Sauté a couple of crushed fresh garlic cloves in extra virgin olive oil in a medium sauce pan. If you are adding fish, add now to garlic/olive oil and cook lightly until flesh is white and begins to flake apart. Add tomato sauce and cook over medium heat. Add olives and let simmer together as pasta cooks. When pasta is cooked al dente, drain pasta, reserving the cooking water. Add pasta to sauce and toss, thoroughly coating pasta. Add in pasta water to achieve a creamy consistency. Add in plenty of grated pecorino romano cheese*, olive oil, and salt and pepper to taste. Serve hot, topped with cheese if desired. Garnish with fresh parsley.

*If you are cooking with fish, traditional Italians would not add the cheese.