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".