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Penne Rigate with olives and capers

Ingredients (4 servings):
1 pound of Carli Penne Rigate, 4 TBS of Carli Extra Virgin Olive Oil, 1/2 jar of Carli stoned olives, 3 TBS of chopped capers, 2 TBS of chopped parsley, 1 clove of garlic, 3 TBS of grated parmesan, salt.

Time required: 10 minutes preparation time + 15 minutes cooking time

Preparation
Bring a saucepan of salted water to boil. Immerse the pasta in the water and cook until "al dente". At the same time, brown a whole clove of garlic and the parsley in the oil in a large frying pan. Add the drained and finely cut olives, then the capers and allow to cook over a gentle heat for 3 minutes. Remove the garlic clove. Drain the pasta and pour immediately into the frying pan and sauté so that it mixes completely with the olives and capers. Place on a plate and sprinkle with grated parmesan. What irresistible Italian flavors!
 
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