Sugo all'Arrabbiata con Olive Nere
(Spicy Tomato sauce with Black Olives)


  • 1 kg Fresh Tomatoes (chopped),
  • 2 table spoons Extra Virgin Olive Oil,
  • 2 Garlic cloves,
  • 100 g black olives
  • Salt (to taste),
  • Pitted Black Pepper (to taste),
  • Chili flakes (to taste),
  • Fresh Basil (to taste),
  • Parmesan cheese (to taste)


In a large pan, lightly fry the garlic cloves in the Extra Virgin Olive oil.

Add the chopped fresh Tomatoes, season to your liking (Salt and Pepper) and let it cook for 20 minutes.

Add the basil to the preparation, blend into a creamy sauce and strain to remove the tomato pips and skins.

In a large pan pour the tomato sauce with a table spoon of extra virgin Olive oil and add some chopped garlic, the pitted black olives and the chili flakes. Let it simmer for a few minutes. Your sauce is ready.

Cook the pasta separately in boiling salted water; once cooked, drain and tip into the pan with the sauce, sprinkle with grated Parmesan cheese and sauté quickly briefly.