Colored shells
Instructions
Blanch in boiling water the tomatoes, Peel and cut into chunks.
In 1 pan to wilt the onion with oil, then add the olives pitted and chopped and let stand for 5 minutes.
Then add the tomatoes, salt, pepper and cook for 20 minutes.
Then remove from heat and add the cream.
Cook pasta al dente, drain and pour into the pan with the sauce, stir and let it jump to open flame for 2 minutes and then sprinkle of pecorino cheese and oregano.
Ingredients and dosing for 4 persons
- 500 g of tomatoes
- 60 g of green olives and black olives
- 1/2 onion
- Grated pecorino cheese
- Cream
- 400 g of type pasta shells
- Oregano
- Olive oil
- Salt
- Pepper