INGREDIENTS for 4 people:
320 g olive-leaf-shaped, spinach pasta
Extra virgin olive oil
1/2 clove of garlic
1 pinch chilli powder
1-2 handfuls of “Taggiasca” olives
1 package cherry tomatoes
Salt and pepper, as required
Cook the pasta “al dente” in plenty of salted, boiling water. In a large pan, heat the oil and brown the finely chopped shallot, add the tomatoes cut in half, the olives and pepper. Cook, stirring from time to time, for about 7-8 minutes.
Clean the shrimp. In a pan, quickly heat a drizzle of oil, add the garlic, the shrimp and the chilli powder and salt and pepper. Cook for 5-6 minutes.
Drain the pasta and sauté it in the pan with the tomatoes and olives until well coated. If necessary, add a drizzle of oil. Add the shrimp and serve immediately.