 | 625 gr. ripe tomatoes, peeled seeded
and chopped |
| 90 gr. black Gaeta olives, pitted |
| 155 ml olive oil |
| 1 garlic clove minced |
| a little myrrh or dried cicely seeds |
| 1 tsp. dried oregano |
| 1 cup chopped basil |
| 625 gr. fusilli |
| 155 gr. freshly grated Caciota cheese |
|
| In a bowl, combine the tomatoes,
olives, olive oil, garlic, myrrh, oregano and basil. set aside for at least 30 minutes,
stirring from time to time to blend the flavours |
| meanwhile cook the pasta in boiling
salted water until al dente. Drain and transfer to a large serving dish. add the sauce and
cheese. mix well, serve at once. |
|
