Pennette with olives
Instructions
Reel off and cut the olives into small pieces.
Drain the tomatoes and cut them into strips.
Prepare a mixture with parsley, garlic and anchovy fillets.
Heat 5 tablespoons oil in a large pan and Brown sweet heat all ingredients, wetting with 1 glass of warm water.
Boil the pasta in salted water, drain and pour into the pan with the sauce.
Her season over low heat and serve.
Ingredients and dosing for 4 persons
- 350 g of type pasta pennette
- 4 sundried tomatoes
- 12 green olives
- 2 anchovy fillets in olive oil
- 1 clove of garlic
- 1 sprig of parsley
- 5 tablespoons of olive oil
- Salt