Preparation
Peel the onion and slice into rounds, then boil for 1 minute in salted water, drain and dry. Stone the olives and mix them with parsley, garlic and onion in order to obtain a creamy mixture of an even consistency then add a pinch of salt. Add a tablespoon of Extra Virgin Olive Oil, mix well and allow to rest. Cook the Ziti Corti Rigati in a large quantity of salted boiling water, drain then place in a dish. Pour the sauce over the pasta and serve immediately.
