Fusilli with Taggiasca olives, dried tomatoes and Grattino

Fermentino:
Grattino
Difficulty:
Course:
Primo
Ingredients for:
4 People
Fermentino:
Grattino
Difficulty:
Course:
Primo
Ingredients for:
4 persone

Ingredients

  • Fusilli 280 g
  • Taggiasca olives 50 g
  • Dried tomatoes 50 g
  • White onion 1/2
  • Grattino 120 g
  • Pepper to taste
  • Extra virgin olive oil to taste

Preparation

Clean and chop 1/2 onion and sauté it in a non-stick pan with a drizzle of oil.

Then add the taggiasca olives and dried tomatoes cut into irregular pieces. Heat for a couple of minutes over low heat, then let stand. Cook the fusilli in plenty of boiling and salted water. Once cooked, drain and sauté them with the seasoning. Complete the dish with an abundant sprinkling of Grattino and serve.

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