Tricoloured Fusilli with olives and cherry tomatoes


for 4

320g Bartolini tricoloured fusilli
cherry tomatoes q.s.
olives q.s.
Bartolini extra virgin olive oil
salt and pepperĀ 


Cook fusilli in a pot of boiling salted water for about 8 minutes, leave them to cool and then add diced cherry tomatoes, olives and a drizzle of extra virgin olive oil.