Sardinian Pasta with Olives and Ricotta Salata | Mutti Recipe

Ingredients

• 12 oz uncooked malloreddus pasta (or other ridged pasta)
• 1/4 cup olive oil
• 1/4 tsp chili flakes
• 5 cloves garlic sliced
• 1 cup finely chopped onion (from 1 medium onion)
• 1/2 cup halved, pitted Castelvetrano olives
• 14 oz Mutti® Crushed Tomatoes (Polpa)
• 1 tsp kosher salt
• 1/2 tsp pepper
• 3 oz shaved ricotta salata
• 2 tbsp fresh oregano leaves