Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Pasta
To serve
How it's done
Sauce
Heat the oil in a pan. Add the garlic, sauté for approx. 3 mins. Add the tomato puree and cook for approx. 1 min. Add the wine and all the other ingredients up to and including the sugar, bring to the boil, season. Reduce the heat, cover and simmer for approx. 20 mins., stirring occasionally. Mix in the olives.
Pasta
Cook the pasta in boiling salted water until al dente. Set aside approx. 100 ml of the cooking water. Drain the pasta, return to the pan with the cooking water and sauce, mix, heat through.
To serve
Plate up the pasta. Top with the cheese and basil.
| Tip: | Use lumaconi or penne instead of conchiglie rigate. |
|---|
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