400g Riscossa bucatini
twenty plum tomatoes cut into cubes
5 tablespoons black olives, pitted
a tuft of arugula
a sprig of parsley
extra virgin olive oil
salt and pepper
Cook the pasta in plenty of salted boiling water.
Meanwhile, cut the tomatoes into small cubes.
In a large pan heat ½ cup extra virgin olive oil.
Combine the oil with the tomatoes and olives and season with salt and pepper.
Sauté the al dente cooked bucatini in the pan with the sauce of olives and cherry tomatoes.
Add the arugula and parsley