Ingredients for 4 people

  • 300 g of peeled tomatoes
  • 500 g of durum wheat flour
  • salt
  • 2.5 dl of water
  • 1 dl of Sabina extra virgin olive oil
  • chili pepper
  • garlic
  • black olives
  • parsley


Place the flour on the pastry board, add cold water and work the dough for about 15-20 minutes using your fingertips. Wrap the dough in cling-film and let it rest for at least 30 minutes.
Use a rolling pin to roll out a not too thin sheet of pasta, being careful not to break it. Cut the sheet into small irregular lozenges of about 2 cm. Fry the garlic in the olive oil, add the peeled tomatoes, black olives, chilli pepper and cook for about 15 minutes. When cooked, add the chopped parsley.
Cook the pasta in boiling water, drain it and dress it with the sauce.