Pasta with Ligurian olives è pat

A recipe for making something appetizing having very little time on your hands.

Put on a pot with boiling salted water; until the water boils for pasta, pull you put in a Holster Philadelphia cheese, 2 egg yolks, parmesan, butter and beat well together all the ingredients until a smooth cream. Lengthen it with 2 tablespoons of warm water.

Add to the mixture the Ligurian olives paté and mix well; drain the pasta, keep aside a few tablespoons of cooking water, pour it in the Holster with the freshly prepared seasoning, add water held by hand, add the corn, and stir. Served on a warm dish, spreading to every portion of the chopped basil leaves.