500 g of talharim
3 tablespoons of olive oil
6 ripe tomatoes, peeled and seeded, diced
400 g of buffalo mozzarella cheese, cut in half
3/4 cup of black olives
Salt to taste
1/2 teaspoon of red pepper flakes
1/4 cup of fresh parsley leaves
Accessory
Baking sheet, 26 x 42 cm
500 g of talharim
3 tablespoons of olive oil
6 ripe tomatoes, peeled and seeded, diced
400 g of buffalo mozzarella cheese, cut in half
3/4 cup of black olives
Salt to taste
1/2 teaspoon of red pepper flakes
1/4 cup of fresh parsley leaves
Accessory
Baking sheet, 26 x 42 cm
1
Bring 5 liters of water to a boil with 1 tablespoon of salt
Add the talharim and cook until al dente
2
While that's cooking, heat the olive oil in medium heat
Add the tomato and sauté for five minutes
Remove from heat and add the remaining ingredients, except parsley
Season with salt and red pepper flakes to taste
3
Drain the talharim and combine with the sauce
Mix well and add the parsley
Serve immediately.
