Provencal vermicelloni
Instructions
Cut dried tomatoes in olive oil and let stand for a few minutes in a pan in which you've done plenty of oil and sauté the finely chopped onion.
Add the olives and oregano and continue cooking for a few minutes.
Meanwhile, scalded the vermicelloni al dente, drain and pour into the Pan, mixing quickly.
Consume them immediately.
Ingredients and dosing for 4 persons
- 400 g of type vermicelloni pasta
- 250 g of sundried tomatoes in olive oil
- Some of black olives
- 1 onion
- Oregano
- Abundant of olive oil