Ingredients (2 persons)
- 200g penne rigate.
- 1/3 teaspoon Harissa du Cap Bon “Le Lion”.
- 1 tablespoon of tomato paste “Le Fort de Kélibia”.
- 2 tablespoons of extra virgin olive oil “Maria Bonomo”.
- 3 cloves of garlic
- Pitted and sliced black olives
- Chopped fresh parsley
1- Peel the garlic and crush it in a press.
2- Heat extra virgin olive oil “Maria Bonomo” on a pan and fry the garlic for 30 seconds.
3- Add one tablespoon of tomato paste “Le Fort de Kélibia” and one glass of water. Mix gently.
4- Season with salt and add harissa. Mix gently.
5- Simmer on low heat – Add water when necessary. Meanwhile, bring a pot of salted water to a boil and immerse the pasta. Cook according to the time indicated on the package (remove 1 minute of cooking for al dente pasta).
6- When the olive oil begins to float on the surface of the tomato sauce, sprinkle with parsley and add the olives.
7- Add the pasta to the sauce. Leave one minute on fire and serve.