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Spirali with olives

Method

Preparation time: 45 min.
Difficulty: easy
Recommended wine: white Valcalepio (Lombardy)
1- Blanch the tomatoes, drain and remove the skin and seeds, dice the pulp and place in a strainer for at least 15 minutes.
2- In the meantime, cook the pasta in plenty of salted water; drain when the pasta is “al dente” and place under running water, drain once again, transfer to a bowl and drizzle with 2 spoons of olive oil. Remove the stones from the black olives and cut into pieces; wash the chives, dry with a cloth and chop into small pieces.
3- Put the vinegar in a bowl, add a pinch of salt and pepper and stir until the salt has melted completely; add the remaining extra virgin olive oil and beat the ingredients lightly with a fork until the sauce is well blended.
4- Place the diced tomatoes in another bowl, add the olives, the chives and pour over the prepared sauce, stirring the ingredients gently. Dress the spirali with the tomato and olive sauce, stir and serve.

Ingredients for 4 people
350 gr Spirali
4 firm, ripe tomatoes
50 gr sweet black olives
1 spoon white wine vinegar
1 bunch chives
salt
pepper

Bronze-drawn durum wheat semolina pasta

857 Spirali

857 spirali857 Spirali confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g