For 6 people
Cook the mafalde al dente in plenty of salted water.
In the meantime, dice the pugliese bread.
Pan fry in a non-stick pan with a drop of extra virgin oil along the stems of parsley.
Let them cool down.
Remove the parsley stems and finely grind the toasted bread.
Heat the unused oil in a casserole.
Add the tricolour seasoning, the chopped parsley and some of the cooking water.
Drain the mafalde and sauté with the seasoning, adding the black olives.
Arrange the pasta on the plates.
Heat the Pomodorina.
Complete the plates with some Pomodorina and a big sprinkle of chopped toasted bread.