Preparation:
You mince the parsley and the leek and to brown it with
the olives oil.
You add the sanmarzano tomatoes, in short list, the
olives, in washers and little salt.
you add the wine and you evaporate it in slow fire.
You cook the trofie in abounding water, salted.
To drop and to pour the trofie into the pan with the
sauce.
You jump two minutes and add the basil minced and the
pecorino cheese grated.
