Preparation
Cook the Ziti Corti Rigati in a large quantity of salted boiling water until al dente. During this time, prepare the sauce: peel, remove the seeds and cut the tomatoes into quarters. In a frying pan, brown them with the peeled garlic for 10 minutes, add 2 tablespoons of pasta cooking water, the olives, the chopped parsley and mix together thoroughly with a wooden spoon. At the last moment, add oil and remove from the heat. Pour the well drained pasta directly into the frying pan and sauté in the sauce for 1 minute. Transfer into a serving dish and sprinkle with parmesan. Serve immediately, having decorated the dish with some sprigs of parsley.
