Ficacci Olives - Recipe tonnarelli Burina Style with Castelvetrano Olives

Ingredients:
300g of Tonnarelli (freshly made pasta)
200g sweet Castelvetrano Ficacci olives
Fresh Basil
1 Celery
1 fresh white onion
1 garlic clove
4/5 San Marzano mature tomatoes
Oregano
Romeo Extra Virgin Olive Oil
Salt and pepper to taste
150g Pecorino Romano cheese

Preparation:
Cut, dice and remove the seeds of the San Marzano mixing them in a bowl with chopped basil, oregano and celery, garlic and onion. Pit half of the olives and slice the rest. Pour in the boiling water a spoonful of Romeo Extra Virgin Olive Oil avoiding the Tonnarelli to stick together. Add pepper and extra Virgin Olive Oil to the garnishment. In a bowl prepare a cheese cream by stirring with a ladle the pecorino and boiling water. Pour the Pecorino cream on the plate before laying the Tonnarelli and the garnishment topping. Buon appetito!

Check the recipes of Casa Ficacci’s chef on: http://www.ficacci.com/olive-food-blo...