To enjoyWith family
Nº of people
1dl of Gallo Extra Virgin Olive Oil Mild
100g of Gallo Olives Green Sliced Olives
- 300g of elbow pasta
- 125g of tomato sauce with oregano (jar)
- 1l of vegetable stock
Method of preparation
Cook the elbow pasta in the vegetable stock.
Remove from the heat and add a drizzle of Gallo Extra Virgin Olive Oil Mild.
Sauté the Gallo Green Sliced Olives in the remaining Gallo Extra Virgin Olive Oil Mild. Add the tomato and when it boils, serve on top of the pasta.
Serve sprinkled with ground pepper.