Pennoni pasta with totano and black olives

Product combined with the recipe

pennoni rigati Scatola 14 cf

Ingredients for 4 people

  • 600 gr of Pennoni Leonessa
  • 2 medium-sized squid
  • 100 gr of black olives
  • 20 gr of pine nuts (toasted in the oven)
  • 30 gr of capers
  • 12 red cherry tomatoes
  • 1 clove of garlic
  • 4 tablespoons extra virgin olive oil
  • parsley
  • hot peppers


Brown garlic and chilli peppers in oil then add the squid cleaned and cut into washers, then capers, pine nuts and black olives pitted, cook for 5 minutes; mix tomatoes cut in half and chopped parsley and leave the sauce cooking for another 10 minutes on low heat. Apart drain the pasta, add to sauce and cook for a few minutes more, serve hot.

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