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Trenette alle olive nere

Trenette with black olive sauce

Easy difficulty – Preparation 15 minutes – Cooking 10 minutes
Ingredients for 4 people
350 g of trenette | 200 g of black olives | 4 anchovy fillets in oil | A clove of garlic | A bunch of basil | 300 g of cherry tomatoes | Extra virgin olive oil to taste | Salt to taste.
What we need: mixer, bowl, pan

1. Pitted olives and put them in a mixer with garlic and 5-6 tablespoons of oil. We blend for at least a minute and pour the mixture into a bowl.

2. Break up the anchovy fillets. We wash, cut and remove the tomatoes from the seeds, add everything to the cream of olives, perfuming with basil leaves.

3. Meanwhile, let’s boil the trenette and drain them 2 minutes before the cooking time indicated on the package.

4. Pour the pasta into the bowl, mix to flavor and serve the dish on the hot table, sprinkling with raw oil.

A very tasty first course, enriched by an inviting mix of flavors and aromas.

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