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Cucinare Italy - trenette with black olive sauce

Trenette with black olive sauce

Difficulty: Low Preparation: 15 min – Cooking: 10 min
Serves 4
360 g of trenette | 200 g of black olives | 4 anchovy fillets in oil | A clove of garlic | A bunch of basil | 300 g of tomatoes | Extra virgin olive oil of olive | Salt

1. We break up the fillets of anchovies. We wash, we cut and we deprive the seeds cherry tomatoes. We add all with olive cream, perfuming with leaves of basil.

2. Meanwhile, let’s boil them trenette and drain them 2 minutes ahead of time indicated on the package.

3. We pour the pasta into the bowl and mix good to flavor. Serve it hot, sprinkling with raw oil.

4. We pour the pasta into the bowl and mix good to flavor.Serve it hot, sprinkling with raw oil.

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