Olive, pecorino and parsley sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 110 | grams | Green olives stuffed with anchovies; (4 oz) |
| 55 | grams | Pitted black olives; (2 oz) |
| 125 | millilitres | Olive oil; (4fl oz) |
| 1 | tablespoon | Capers |
| 3 | tablespoons | Chopped flat leaf parsley |
| 55 | grams | Aged Pecorino cheese; (2 oz) |
| 4 | Ripe tomatoes | |
| Salt and pepper | ||
| 1 | Squeeze lemon | |
Directions
Cut the olives in half and put them to soak in the oil while you cook the pasta. Skin, de–seed 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.