Ingredients: 300g di pennette,
150g Franciacorta Salami,
1 shallot,
200g cherry tomatoes,
4 tbsp., grated pecorino cheese,
90g black olives,
3 tbsp. oil,
Salt to taste

Preparation
Heat the oil in a non-stick frying pan and soften a sliced shallot. Then add the washed, skinned cherry tomatoes and cook with the lid on over a moderate heat for about ten minutes. To conclude, add the diced Franciacorta Salami and the pitted black olives and cook for another 15 minutes over a low heat. Add salt and pepper to taste and also add a pinch of chilli pepper if you like your food spicy. In the meantime, cook the pennette in plenty of boiling water, drain while still al dente and pour into the frying-pan with the sauce and stir. Place in a serving dish and top with grated pecorino cheese. Enjoy!