Scottarelle Osella con pomodoro e olive


Blend the pitted olives and tomato passata in a mixer. Heat a drizzle of oil and add the sauce.
Heat, add the Scottarelle Osella and cook for about 10 min. on a high heat, turn them over, take them out of the pan and place on a serving plate. Flavour the sauce with the parsley.
When it reaches the required consistency, spoon onto the Scottarelle Osella and serve hot.