320 g of Gallo Nature Multi-cereal macarrones: quinoa / malted rye / durum wheat
100 g of black olives, without pits
250 g of canned artichokes
4 garlic cloves
2 laurel leaves
1 bunch of basil
1 teaspoon of white sugar
A pinch of salt
A bit of black pepper
Finely dice the onion. Peel the tomatoes, remove the seeds and grate them. Chop the garlic.
In a pan, sauté the garlic with a little oil and then add the onion.
Let this cook and add the tomato with the laurel and basil leaves. Cover the pan and let it cook for 15-20 minutes, stirring often so it does not burn.
Once the tomato is cooked, add the chopped artichokes and sliced black olives. Let the sauce mix uncovered, check for acidity and add salt and sugar as required.
Cook the pasta following the instructions on the pack and add to the sauce and artichokes.
Mix well and serve immediately.