|110 grams||Green olives stuffed with anchovies; (4 oz)|
|55 grams||Pitted black olives; (2 oz)|
|125 millilitres||Olive oil; (4fl oz)|
|3 tablespoons||Chopped flat leaf parsley|
|55 grams||Aged Pecorino cheese; (2 oz)|
|Salt and pepper|
Cut the olives in half and put them to soak in the oil while you cook the pasta. Skin, deseed and chopp up the tomatoes. Stir all the sauce ingredients into the olive mixture and serve the pasta in a bowl topped with the sauce.
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