Ingredients (3/4 people) 
250 g Antica Pasta red pepper fettuccine, 25 g extra virgin olive oil, 400 g cherry tomatoes, 100 g tomato sauce, garlic, basil, 120 g black olives, 1 g red chili, 20 g Parmesan cheese.
Execution 
Stir fry the garlic with the red chili in the olive oil. Add the cherry tomatoes cut in half and cook at high heat for 5 minutes with the tomato sauce. Lower the flame and add the chopped basil and whole olives. Cook the fettuccine in a large pot of boiling salted water for 2-3 minutes; drain when they are al dente and add to the sauce with Parmesan cheese in the frying pan. Garnish with basil leaves.
