Butterflies with the sole black olives

03846 butterflies with sole and olives INGREDIENTS for 4 PEOPLE 500 grams of butterflies, 2 fillets of sole, 20 g of black olive paste, 50 g of black olives, 30 g onion 6 tomatoes, perini, a sprig of Basil and parsley, a clove of garlic, 50 cc of oil, 150 grams of water, half a glass of white wine, salt and pepper (s.q.) PROCEEDINGS Do steaming the fillets of sole.

Meanwhile the prepared sauce finely chopped l? garlic and onion and sauté in olive oil, chopped tomatoes to add them to the sauce, season with salt and pepper and add the water and wine.

Add the pasta of olives, black olives, parsley and finely chopped Basil and continue cooking for about 5 minutes.

Cut into cubes the sole fillets and season them quickly in the sauce.

Boil the pasta in salted boiling water and dress with the sauce of soles.