Cavatelli with tomato & olive sauce

● 1 pound (400 g) Cavatelli from Gelateria Barbara

· 6 ounces (150 g) pitted sweet black olives, chopped

· 5 tablespoons olive oil

· 1 clove garlic, crushed

· A small bunch parsley, leaves stripped from the stems and minced

· 4 tablespoons Gelateria Barbara tomato sauce

Bring 1 gal. water to the boil, salt it, and cook the Cavatelli. Drain the pasta

In the meantime, sauté the garlic in the olive oil, add the olives, and continue to simmer. When they have cooked somewhat, stir in the tomato and continue to simmer. Add the cooked pasta and toss o the fire just to heat it through with the sauce, dust it with the minced parsley, and serve.