For ➍500 g lumaconi (or other large pasta shells)
6 cloves garlic
1 red pepper
120 g olives with almond stuffing
3-4 tbs honey
a dash of balsamico
a dash of white wine
4 tomatoes
green herbs (basil, parsley, coriander, oregano)
butter
olive oil
black pepper & coarse salt
Crush the garlic cloves and chop finely.
Remove the seed list from the red pepper and chop finely.
Cut the stuffed olives into pieces. Stew together over low heat in butter and olive oil and simmer for 15 m.
Meanwhile, cook the pasta water. Dip the tomatoes briefly in boiling water and peel them. Add the pasta to salted boiling water. Cut the tomatoes into thick slices, remove the seeds and cut only the meat into cubes.
Put the olive mixture, honey, white wine and balsamico on fire. Quietly reduce until the alcohol has evaporated. Taste the sauce and garnish with black pepper and coarse salt
Chop a hefty amount of green herbs coarsely. Add spices only at the end to the sauce.
Drain the pasta and mix the sauce underneath.
Pour out the pasta in a dish and spread it over the tomatoes. Sprinkle with some coarse salt.
Remove the seed list from the red pepper and chop finely.
Cut the stuffed olives into pieces. Stew together over low heat in butter and olive oil and simmer for 15 m.
Meanwhile, cook the pasta water. Dip the tomatoes briefly in boiling water and peel them. Add the pasta to salted boiling water. Cut the tomatoes into thick slices, remove the seeds and cut only the meat into cubes.
Put the olive mixture, honey, white wine and balsamico on fire. Quietly reduce until the alcohol has evaporated. Taste the sauce and garnish with black pepper and coarse salt
Chop a hefty amount of green herbs coarsely. Add spices only at the end to the sauce.
Drain the pasta and mix the sauce underneath.
Pour out the pasta in a dish and spread it over the tomatoes. Sprinkle with some coarse salt.
