Penne rigate all'arrabbiata

Ingredients for 4 people
500 g di Penne rigate
10 large black olives
300 g cherry tomatos
10 black olives, stoned and chopped
3 cloves garlic
1 hot chilli
6 salted sardine fillets, chopped
plenty of Italian parsley
salt

In a flat and large pan heat the oil with the chilli and the crushed garlic. Once golden remove from the heat , add the olives and after a few minutes add the sardines and the tomato. Simmer until the tomato juice has evaporated. Then cook the pasta in plenty of boiling salted water, drain al dente and toss it in the pan with the sauce. Mix, sprinkle with the parsley and serve.

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