Preparation time: 45 min.
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.