- 1 jar 135g of pesto calabrese
- Penne rigate (80g per serving size)
- Cherry tomatoes
- Pitted black olives
- 1 clove of garlic
- Grated Grana Padano cheese
- Basil leaves
- Oil
- Salt
- Pepper
Bring a large pan of salted water to the boil, add the pasta and cook according to pack instructions.
In the meanwhile wash accurately the cherry tomatoes and cut them into quarters, drain the olives and cut them in half. In a non-stick pan brown a clove of garlic with a little oil, then add the cherry tomatoes with a pinch of salt and pepper and cook over medium heat pressing them gently with a fork. Add the pitted olives at the end of cooking with a ladle of pasta water and turn off the heat. Open the jar of Calabrese pesto and pour a few tablespoons to the sauce (2 tablespoons for every 80g of pasta).
Drain the pasta and transfer it to the pan with the sauce. Cook for about 1 minute over medium heat mixing well.
Place the pasta on the serving dish adding grated Grana Padano cheese and basil leaves as decoration.
