3 garlic cloves
1 1/3 cup – 260g datterino tomatoes
3 tbsp – 45g EVO Oil
1 tsp – 1g oregano
1/3 cup – 60 spicy black olives
salt to taste
1 cup – 200g paccheri pasta
1/2 tbsp – 2 g parsley (chopped)
1 cup – 115g provolone cheese
In a large saucepan, bring the pasta water to boil.
Cut the garlic into slices, the cherry tomatoes in half, chop the parsley, coarsely chop the olives, and grate the provolone.
In a pan heat the oil, add the garlic and oregano and fry over low heat for 5/6 minutes.
Add the olives, fry for another 2 minutes and add the tomatoes and salt.
Meanwhile, salt the water and cook the pasta.
Cook the tomato sauce for 20 minutes over low heat. When the pasta is al dente, drain it and add it to the sauce. Add the parsley and cook the pasta in the sauce, stirring carefully.
Remove from the heat, add the provolone still stirring, until a creamy consistency is obtained.
Serve on the plate and season with a round of EVO Oil.