Arrabbiati GranPanzerotti with olives, capers and desiccated tomatoes

  • 1 package of GranPanzerotti arrabbiati
  • 2 spoonfuls of tomato puree
  • 10 small tomatoes
  • 1 spoonful of capers
  • 10 desiccated tomatoes
  • 20 green olives
  • extra virgin olive oil
  • half of shallot
Cut the olives, mince the capers and the desiccated tomatoes. Slice the small tomatoes and put them aside. Pour a spoonful of extravirgin olive oil in a pan. Fry the shallot quickly and unite the GranPanzerotti. Add a glass of water and some spoonfuls of tomato puree. Salt it. Unite the olives, the capers and the tomatoes. Mix everything and cook the mixture for about 5 minutes, until water will be evaporated. Wait the dish on table.
Cooking time:
8 minutes

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