DIFFICULTY: 1
20 minutes
INGREDIENTS PER 6 PEOPLE
Chili pepper hot spicy seasoning mix, 2 oz
Black pitted olives, 3.5 oz
Tomato sauce, 3.5 oz
Extra virgin olive oil, 3.5 oz
Mafalde pasta, 21 oz
Apulian bread, 7 oz
Parsley, 0.3 oz
Salt
PROCEDURE
Cook the mafalde in abundant salted water and drain it al dente. In the meanwhile, dice the bread, toast it in a non-stick pan with a drizzle of extra virgin oil and the parsley sprigs. Allow to cool, then remove the parsley sprigs and blend the toasted bread dices in the food processor. Heat the remaining oil in a saucepan, add the spicy seasoning mix, the parsley finely chopped and a little of the cooking water. After draining, toss the mafalde in the pan with the seasoning and the black olives. Serve it topping the mafalde with warmed tomato sauce and abundant toasted breadcrumbs.
Recipe by Chef Giovanni Pace
Thanks to Menù
