Ingredients
For 4 people:
- 320g semolina pasta (pennette)
- 4 decilitres real tomato sauce
- 150g mozzarella
- 40g black olives
- 15g capers
- 100g Pecorino Romano
- breadcrumbs as required
Method
Cook the pennette ‘al dente’ in plenty of salted water. While the pasta is cooking, grate the Pecorino cheese and dice 150g of mozzarella. Prepare the sauce by mixing together 4dl of tomato sauce, 40g of black olives and 15g of desalted capers. Once the pennette are cooked ‘al dente’, drain and run under cold water to stop the cooking. Pour in the tomato sauce and diced mozzarella, mixing thoroughly. Place the mixture in an ovenproof dish, sprinkle with the Pecorino cheese and breadcrumbs and leave in the oven preheated to 200° for 10-15 minutes until the gratin topping turns golden.
This article is also available in: Italian
