Ligurian trofie, with a title so I guess you expect a first course with pesto and instead no! These are trofie flavored with a tomato sogo flavored with olives, leeks, parmesan and the inevitable basil. They make an excellent first course, to be truly prepared in the cooking time of the pasta.
TROFIE 500 gr
PITTED BLACK olives - 4 tablespoons
PEELED TOMATO 400 gr
WHITE WINE 1 glass
BASIL TO taste
PARSLEY TO taste
ROMAN PECORINO TO taste
EXTRA VIRGIN OLIVE OIL (EVO) 4 tablespoons
SALT TO taste
BLACK PEPPER TO taste
Clean and slice the leek very thin.
Chop the parsley and fry it in a pan with a round of extra virgin olive oil. When the oil begins to sizzle, add the sliced ??leek and fry it for a few minutes.
In the meantime, cut the peeled tomatoes into strips and when the leeks are very soft, add them to the pan.
Slice the olives, add them to the sauce and leave to flavor. Season with salt.
Salt the boiling water for the pasta and dip the trofie.
Soften the sauce with a ladle of pasta cooking water. When the pasta is cooked, drain it and transfer it to the pan with the sauce.
Add some basil leaves, chop them less and mix the pasta with the grated Parmesan.
Serve hot with a sprig of basil and a round of raw oil.