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271-273 Corso Italia

Fusilli with black olives

Fusilli with black olives

Ingredients for 4 people)

  400 gr. of pasta

100 gr. of black olives

100 gr. of thinly sliced ​​bacon

30 gr. of grated caciocavallo

a green pepper

an onion and a clove of garlic

a spoonful of tomato paste

a few basil leaves

extra virgin olive oil

vegetable broth (2-3 ladles)

oregano, salt

Blanch the pepper on the flame, remove the skin, seeds and internal ribs, then cut it into cubes. Pitted the olives and cut them into small pieces

Chop the onion and garlic, sauté them over low heat in a pan with extra virgin olive oil.

Add the bacon cut into very small pieces, the pepper and the olives to the sauté; stir and cook for a few minutes, then add the tomato paste that you have diluted in the hot broth. Season with salt and cook for about 20 minutes over low heat, covering the pan with a lid. Meanwhile, cook the pasta, drain it, add it to the ready-made sauce, add the chopped basil, oregano, a little raw oil, some grated caciocavallo and serve immediately.

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