Bucatini with olives (2)
Instructions
Heat a tablespoon of oil in a pan.
Add a clove of garlic cut in half and the chilli.
FRY a couple of minutes, then remove garlic and chili and pour into the tomato puree.
Cook to open flame for 5 minutes.
Add the olives paté and cook for 5 minutes, add salt.
Cook the bucatini al dente in salted water.
Toss with the sauce, sprinkle with grated pecorino cheese, mix and finished with a sprinkling of chopped parsley and olives.
Ingredients and dosing for 4 persons
- 300 g of type pasta bucatini
- 250 g of tomato paste
- 2 tablespoons of black olives paté
- 2 tablespoons of grated pecorino cheese
- 1/2 tablespoon of chopped parsley
- Some of pitted black olives
- 1 clove of garlic
- 3 tablespoons of olive oil extra virgin
- Hot pepper
- Salt