Cavatelli with tomato, black olives and arugula
Ingredients (doses for 4 people)
400 g of cavatelli
250 g tomato sauce
60 g black olives DOP La Bella della Daunia
Extra virgin olive oil
Arugula, garlic, salt and pepper
Preparation
Heat the extra virgin olive oil in a pan, add the garlic and leave to flavor for a few minutes. Add the tomato sauce and cook everything. Add the olives, suitably pitted and cut into small pieces, and season with salt and pepper. Cook the cavatelli and arugula in plenty of salted water, drain and season with the prepared sauce.
Rustic pennette with black olives
Ingredients (doses for 4 people)
500 g of "Penne"
15 basil leaves
3 cloves of garlic
30 g of grated pecorino
60 g cottage cheese
100 g of black olives DOP La Bella della Daunia
Extra virgin olive oil
salt
Preparation
With basil, garlic, grated cheese, salt and half of the oil, make a normal pesto. Then mix it in a bowl, together with the ricotta and the pulp of the pitted and cut olives. Add more olive oil, until you get a sauce, fluid at the right point. Season with salt, if necessary. Then season the penne, previously boiled in salted water and drain "al dente".
