Spicy mafalde pasta with black olives and toasted breadcrumbs

chef

Giovanni Pace

For 6 people

Cook the mafalde pasta in boiling salted water until al dente. In the meantime, dice the Apulian bread, then toast it in a non-stick pan with a drizzle of extra virgin olive oil and parsley stalks. Allow to cool, then remove the parsley stalks and crumb them in a blender. At this point, heat the remaining oil in a saucepan; add the spicy tricolor sauce, the previously chopped parsley and a little of the pasta cooking water. Drain the mafalde and toss them in the sauce, add in the nostraline olives. Plate up the pasta with a drizzle of warm Pomodorina and the toasted breadcrumbs.