Cavatappi with tomato and black olive sauce | Italian Pasta De Cecco Recipes
Preparation Toss the tomatoes in a saucepan with boiling water, once blanched drain and peel, eliminating the seeds and the water, then chop the pulp either in
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Cooking tools:
- Blender
- Saucepan
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Kitchen towel
- Measuring spoon
Ingredients
- 350 g0SX0087
- 1 clove garlic
- 150 g black olives
- 10 g salted capers
- salt
- pepper
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