| 250g Orecchiette | |
| 2 Knoblauchzehe | |
| 150g Grune Oliven | |
| 8 EL Passata |
| 1. | Cook the pasta according to the packet instructions in a large pan of boiling salted wate |
| 2. | Peel, slice and fry the garlic for a few minutes in the oil until softened. |
| 3. | Stone and chop the green olives, reserving the brine. Add the olives to the pan, season, stir and cook for 2 minutes. |
| 4. | Stir in the passata and the brine, and cook for 5 minutes. |
| 5. | Reserving the cooking water, drain and add the pasta to the sauce. Serve immediately |