Strozzapreti with Fresh Tomato Sauce, Olives & Stracciatella

We make this sauce by slowly cooking ripe tomatoes with Riviera olives, garlic and olive oil until rich and full of depth. The sweetness of the tomatoes is balanced by the briny olives, creating a simple, rounded sauce that clings beautifully to fresh Fusilli Calabrese. Once plated, it is finished with cool, creamy stracciatella for contrast and freshness.