Ascolana olives with tomato and arugula sauce
Quick accompanying recipe, perfect for enhancing the flavor of olives all’ascolana. The cherry tomato and arugula sauce is fresh and light, and goes perfectly with the crispy olive breadcrumbs.
25 min
5
Easy
Ingredients
1 head of arugula
100 g of cherry tomatoes
1 clove of garlic
1 tablespoon of extra virgin olive oil
Salt and pepper to taste.
Preparation
Cooking Ascolana Olives:
Place the olives in a preheated oven at 220°C and bake for about 10 minutes.Preparation:
Wash arugula and cherry tomatoes, cut garlic into thin slicesCooking:
Fry garlic in a pan with extra virgin olive oil. Add the cherry tomatoes and cook for about 10 minutes, until soft.
Seasoning:
Salt and pepper to taste.Serving:
Serve ascolane olives with the cherry tomato and arugula sauce.
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