Recipes

Pasta with tomatoes

For 4–6 people / Preparation time 30 minutes

350 g pitted large green Sicilian olives
2 tablespoons brown sugar
60 ml of red wine vinegar
extra virgin olive oil
500 g pasta
200 g fresh goat cheese
flat parsley leaves, for serving
salt and freshly ground pepper

1. Preheat the oven to 220° C. Add the tomatoes, olives, sugar, wine vinegar and oil.
into a baking dish that I have lightly greased with olive oil and lined with baking paper and mix. Bake for 10–12 minutes, until the tomatoes are soft and the olives are golden brown. I mash the tomatoes lightly with a fork.
2. In a large pot of salted water, cook the pasta according to the package directions. Drain, return to the pot, add the tomato and olive mixture, and stir gently over medium heat for about 1-2 minutes until everything is combined. Divide among plates, sprinkle with goat cheese
and parsley. Finally, I drizzle everything with olive oil, salt, and pepper.
and I serve.