Penne alla pantelleria

03565 PENS to PANTELLERIA (Campania) ingredients 4 PEOPLE 400 g of flakes of milk, 250 g pasta penne 500 g type of fresh ripe tomatoes, 70 g of black olives, 50 g of salted capers, three cloves garlic, 1 teaspoon oregano, chilli satin fresh, salt. Peel the tomatoes, previously blanched, cut them in half and take away seeds. In a bowl, pour the pulp and sminuzzatela with the prongs of the fork. Add pressed garlic, olive oil, olives, pitted and cut into pieces, the whole pepper, capers and oregano. Add salt, stir well and leave to marinate for at least 30 minutes. Cook the pasta in boiling salted water, then drain and pour into the Bowl; mix carefully and finally incorporated the flakes of milk. Serve.