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I paccheri with tomato and black olives They are a first course with a strong Mediterranean profile. This preparation enhances the consistency of the paccheri and the flavor of the olives.

To begin, heat theextra virgin olive oil in a large saucepan. Add the clove of garlic Lightly crushed to delicately flavor. Remove when fragrant.

Join the tomato puree and mix carefully. Let it simmer on low heat until you get a thick and uniform sauce. Rule with salt e freshly ground black pepper.

Cut the black olives into rounds or leave them whole, depending on your preference. Add them to the sauce in the last few minutes. This step preserves a intense but balanced savory note.

Meanwhile, bring plenty of salted water to the boil. Cook the paccheri until consistency and cook until pasta isTheir wide shape holds the seasoning effectively.

Drain the pasta and transfer it directly to the saucepan. Stir vigorously to promote a natural and enveloping creamingIf necessary, add a little cooking water.

Complete with fresh basil, chopped by handBasil introduces a bright herbaceous note which balances the richness of the sauce.

Visually, the dish presents bright red hues with dark olive inserts. The paccheri are glossy and well-coated.

The sweetness of the tomato and the savory flavor of the olives emerge on the palate. The paste offers a firm and full structure.

Il contrast between enveloping sauce and tasty olives It defines the dish's identity. Each forkful is harmonious and well-structured.

This first one is suitable for daily but careful service. Thanks to the controlled cooking of the sauce, the final result combines balance, intensity and Mediterranean character.