INGREDIENTS PER 6 PEOPLE
Paccheri of Gragnano pasta, 1lb
Cherry tomatoes, 9oz
Pitted black olives, 4oz
Grated Parmigiano Reggiano, 2oz
Extra virgin olive oil, 2,7 fl.oz.
Bread crumbs, 2tbsp
Oregan, to taste
Basil, to taste
Garlic, 1 clove
Salt, to taste
Cook Paccheri al dente in salted water.
Cut the tomatoes into small cubes, put them in a bowl and season with salt, oil and oregano. Add olives, capers, Parmigiano Reggiano, garlic and mix well.
Drain pasta and stir it with the sauce.
Transfer pasta into a baking sheet. Sprinkle with breadcrumbs. Drizzle with a little oil and cook au gratin for 15 minutes, on gratin+ventilated mode.
Take out of the oven and garnish with basil leaves.