Chef Carlo Cracco shares exclusive Olympic ring‑shaped pasta

Ingredients

• 400 g Olympic Ring Pasta (Limited‑edition ring‑shaped pasta; if unavailable, use penne or fusilli)
• 500 g Ripe Tomatoes (Peeled, seeded and coarsely chopped)
• 2 Tbsp Extra Virgin Olive Oil (For searing the tomatoes)
• 1 tsp Sea Salt (Season to taste)
• 0.5 tsp Freshly Ground Black Pepper (Season to taste)
• 1 tsp Lemon Zest (Finely grated from a fresh lemon using a microplane)

Instructions

1. Prepare Ingredients

   Peel the tomatoes (blanch in boiling water 30 seconds, shock in ice water, then skin off), coarsely chop them, and zest the lemon using a microplane.

   Time: PT10M

2. Sear the Tomatoes

   Heat the olive oil in a large skillet over medium‑high heat. Add the chopped tomatoes and let them sit without stirring for 2‑3 minutes to develop a browned edge, then stir and continue cooking until the edges are deeply caramelized.

   Time: PT10M

3. Reduce the Tomato Sauce

   Lower the heat to a gentle simmer and let the tomatoes cook down for about 60 minutes, stirring occasionally, until the volume decreases by roughly 100 ml and the sauce becomes glossy and intensely orange‑red.

   Time: PT1H

4. Boil the Pasta

   Bring a large pot of salted water to a rolling boil (100°C). Add the Olympic ring pasta and cook for 10‑12 minutes, or until just shy of al dente.

   Time: PT12M

   Temperature: 100°C

5. Finish Pasta in the Sauce

   Using tongs, transfer the drained pasta directly into the skillet with the reduced tomato sauce. Toss over medium heat for 2 minutes, allowing the noodles to absorb the concentrated flavor.

   Time: PT2M

6. Plate and Garnish

   Divide the pasta among plates, sprinkle the fresh lemon zest over each serving, and finish with a drizzle of extra‑virgin olive oil if desired.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

70 g

Fat

10 g

Fiber

5 g