Recipes / First course
Difficulty Easy
10 MIN
In a pot
4 Portions
Partners
1
Pour some water into a saucepan, add salt and cook the fusilli.
2
Put the extra virgin olive oil, the halved cherry tomatoes, and some salt into a pan and let everything brown for a couple of minutes, stirring occasionally.
3
Add the black and green olives and at the end, a little Cannamela Organic Sicilian Oregano.
4
Drain the pasta and stir it into the sauce.
5
Plate the fusilli with olives, adding some freshly ground Cannamela black pepper on top and a drizzle of extra virgin olive oil.
