Risoni With Roast Tomato And Olive Sauce

1. 1

   Cook the risoni in salted boiling water.

2. 2

   Meanwhile, prepare the sauce.

3. 3

   In a pan, heat a tablespoon of oil and add the arrabiata spice mix.

4. 4

   Add half a glass of water, mix.

5. 5

   When the water comes to a boil, turn down the heat and add the tomato puree, sugar and oregano. Mix.

6. 6

   Drain the jars of the oven roasted tomatoes and black olives and pour into the sauce.

7. 7

   Serve on the risoni.

No additional tips available.