Cook pasta according to package directions until al dente and drain.
In the meantime, peel and finely chop shallots and garlic. Pluck the rosemary from the twig.
Heat the Monini CLASSICO olive oil in a pan and sauté the shallots and garlic. Add the rosemary. Pour in polpa and simmer briefly. Finally, season with salt and pepper.
Add the pasta to the sauce and serve.
Preparation Tip:
This pasta dish can also be refined with green or black olives. You can also simply use fresh tomatoes. This pasta also tastes good sprinkled with freshly grated Parmesan cheese.
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