Cavatappi with tomato and black olive sauce

  • Difficulty


  • 350 g0SX0087
  • 1 clove garlic
  • 150 g black olives
  • 10 g salted capers
  • salt and pepper
Cavatappi n° 87


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 tiny cubes or coarsely.Stone the olives wash them and chop them in tiny bits. Put the capers under running water, drain them and dry them with a tea towel. Put the olives, the capers and the clove of garlic in the mixer; add the oil and a bit of salt and mix until blended in a nice and smooth sauce.Pour it into a saucepan and bring it to a boil; add the chopped tomatoes and warm up. In the meantime cook the pasta in a big pan full of boiling salted water.Drain it al dente and mix it with olive and tomato sauce, adding if necessary 2-3 tbsp of the cooking water. Mix it well and serve it nice and hot.