This simple angel hair pasta recipe is made quite decadent with marinated tomatoes, olives, and Italian Stracchino cheese.
Stracchino cheese, also known as Crescenza or Squaquerone, is a soft Italian cheese that originated in the Lombardy and Emilia-Romagna regions of Italy. It is a fresh cheese that is made from cow’s milk, typically pasteurized, and it has a creamy and slightly tangy flavor with a delicate, buttery taste. It has a spreadable and soft texture, similar to cream cheese or ricotta. The cheese is usually produced in small rectangular or round shapes.
Stracchino is quite probably my favorite young, soft, cow’s milk cheese – it’s pretty much just incredibly thick cream, so smooth and delicate. The name stracchino comes from the word stracch, a word in the Lombard dialect meaning tired. It alludes to the milk produced by the cows tired by the seasonal migration to the valley after the mountain pasture during the summer months. 
This simple angel hair pasta recipe is made quite decadent with marinated tomatoes, olives, and the cheese.
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Angel Hair Tomato and Stracchino Pasta
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Bursting with flavor, this simple pasta dish features marinated tomatoes, olives, and creamy Stracchino cheese. A perfect weeknight meal!
Ingredients
- 9 oz (250 g) cherry tomatoes
- 2 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried thyme
- sea salt and freshly ground black pepper
- pinch sugar
- 1/2 cups (118 ml) black olives
- 1 Tbsp capers or caper berries
- 3 Tbsp olive oil
- handful fresh basil leaves
- 9 oz (250 g) stracchino
- 1 lbs (500 g) angel hair pasta (capellini)
Instructions
- Quarter the cherry tomatoes and put them in a medium-sized mixing bowl.
- Crush the garlic over the tomatoes, roughly chop the olives and capers, and add them along with the dried herbs, salt, pepper, and sugar.
- Drizzle the olive oil over the top and stir to combine everything well. Allow to marinate for at least 2 hours, or longer, stirring occasionally.
- Tear the basil into pieces and set aside.
- Cook the pasta according to package directions until al dente. Drain, reserving a little pasta cooking water, and return the pasta to the pot.
- Toss the tomato mixture through the pasta, adding a little of the pasta cooking water as needed to make it saucy.
- Toss through the basil, transfer to a serving platter or plates, and dollop on the stracchino.
- Serve immediately.
Notes
- For a richer flavor, marinate the tomatoes overnight.
- If Stracchino is unavailable, substitute mascarpone or goat cheese.
- To prevent the pasta from sticking, add a tablespoon of olive oil to the cooking water.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 70
- Fiber: 5
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
What type of olives work best in this pasta recipe?
Kalamata or green olives complement the flavors of the marinated tomatoes and Stracchino cheese well. You can use pitted olives for convenience.
Can I use a different cheese if I can’t find Stracchino?
Yes, if Stracchino is unavailable, you can substitute it with a soft cheese like cream cheese or ricotta, but the flavor will be slightly different.
How should I marinate the tomatoes for this recipe?
Chop ripe tomatoes and toss them with olive oil, salt, pepper, and fresh herbs like basil or oregano, then let them sit for at least 30 minutes to enhance their flavor.
