Summary

Ingredients

• 500 g pasta (spahetti)
• 3 tablespoon olive oil
• 100 g tomato (s), sun-dried / soaked and diced
• 2 teaspoons chilli flakes
• 4 cloves garlic, chopped
• 400 g tomato (tetrapack)
• 1 bunch oregano, chopped
• 3 sprigs rosemary
• salt
• sugar
• 150 g olives, black?, Pitted and cut into rins
• 170 g cheese, pecorino, rated

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Instructions

1. Cook the spaghetti al dente, sauté the garlic in olive oil, add the chilli flakes, tomatoes (sun-drenched) and olives and fry a little. Stir in tomatoes and simmer for 7 minutes. Mix in the herbs, add the spaghetti to the sauce, let it steep for 1 minute and season to taste. Sprinkle with pecorino cheese before serving.