• 250 g orecchiette
• 3 tablespoons olive oil
• 2 cloves of garlic
• 1 x 150 g jar of green olives (stones in)
• 8 tablespoons passata
Cook the pasta according to the packet instructions in a large pan of boiling salted water.
Peel, slice and fry the garlic for a few minutes in the oil until softened.
Stone and chop the green olives, reserving the brine. Add the olives to the pan, season, stir and cook for 2 minutes.
Stir in the passata and the brine, and cook for 5 minutes.
Reserving the cooking water, drain and add the pasta to the sauce. Serve immediately.