Caserecce pasta with olive pesto sauce and cherry tomatoes

Prepare by homogenizing in a mixer the Olives, together with basil (but keep a few leaves back for garnishing later on), pine nuts and Extra Virgin Olive Oil Fruttato.

Boil the pasta in abundant salted water. Drain off when ‘al dente’. Add the pesto sauce.

Serve the caserecce pasta piping hot. Sprinkle with some grated cured sheep-milk cheese. Garnish with a few leaves of basil.

Advice from the chef:
A little rucola will add flavour to this dish.