Rice and Pasta dishes
Ingredients for 4 people
320 g of spaghetti
90 g of Robiola Osella with Black Olives
150 g of date tomatoes
1 spoon of salted capers (desalted)
1/2 teaspoon of paprika
extra virgin olive oil
Bring a pan full of salted water to the boil and cook the spaghetti.
Meanwhile, toss the quartered tomatoes in a pan with 1 spoon of oil flavoured earlier with the paprika.
Add the capers, mix thoroughly and salt to taste.
Drain the pasta while still firm and pour it into the pan with the condiment. Add two spoons of the water used to cook the pasta, a drizzle of oil and the Robiola Osella with Black Olives. Stir thoroughly.
Serve immediately with a pinch of paprika.