Ingredients for 5 people:


500 g Pasta Cavatelli
100 g Kalamata Olives, chopped
300 g Fresh Rocket Lettuce
2 cloves Garlic, chopped
5 pcs Hot Chili
Extra Virgin Olive Oil
Salt
Grated Pecorino Cheese



Procedure:

Wash the rocket lettuce and discard the yellow leaves.
Fry the chopped garlic, kalamata olives and chili in the olive oil. Add the rocket lettuce.
Taste for salt and cook for 2 minutes.

Cook the Cavatelli in boiling salted water and, when al dente (8 minutes), drain and add to the sauce.

Sprinkle with grated Pecorino Cheese.