Penne with Olive and Tomato Sauce
The large black olives from Gaeta, the seaside town just north of naples, are usually used for this recipe, but any fleshy black olive may be used just as well.
500 g /1 lb penne rigate Spigadoro n. 73
30 ml/2 tbsp olive oil
2 cloves garlic
1 small chilli pepper or 5 ml/1 tsp dried chilli pepper flakes
800 g/28 oz tinned Italian plum tomatoes
200 g/7 oz large black olives
Heat the oil and fry the chopped garlic and chilli until the garlic turns golden brown.
Now add the tomatoes with their juice and cook for 20 minutes.
Add the chopped, pitted black olives and salt to taste.
Cook the pasta, following the packet directions carefully to avoid over-cooking.
Drain, turn into a heated serving dish and stir in the sauce.
Sprinkle the chopped parsley on top.