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Elbow Pasta with Tomato and Olive Sauce

Pasta A- A+

Preparation Time: QUICK
Serves: 4


  • 300g Elbow pasta
  • 1dl Gallo Classic Extra Virgin Olive Oil
  • 100g Sliced olives
  • 125g Tomato sauce with oregano (jar)
  • 1l Vegetable stock

Cook the elbow pasta in the vegetable stock.
Take off the burner and drizzle some Gallo Classic Olive Oil.
Pan fry the sliced olives in the rest of the olive oil. Add the tomato sauce with oregano and when boiling pour over the pasta.
Serve with some ground pepper.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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