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    Ingredients for 4 people:
    350 g of Rustichella d'Abruzzo Capellini
    270 g of Puttanesca Rustichella d'Abruzzo
    100 g of pitted black olives
    Fresh chilli to taste
    salt

    Preparation:
    In a saucepan, heat the ready sauce and add the olives cut in half. Meanwhile, boil the Capellini in boiling salted water, drain when al dente. Then pass them in the sauce and mix over medium heat for 1 minute. If you like, add some chili pepper in pieces.

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