Mediterranean style pasta

For 4 people
400 g of tricolor pasta
500 g of cherry Pachino tomatoes
a bunch of dandelion leaves (or arugula)
4 tablespoons black olives
1 clove of garlic
1 pinch of cayenne pepper
extra virgin olive oil
salt

For this tricolor pasta we used three flavors that combine very harmoniously together: black olives, cherry tomatoes and dandelion (or arugula).

While cooking the pasta in boiling salted water wash the dandelion leaves and cut them into strips.
Slice the pitted olives and half or quarter the cherry tomatoes (depending on the size).
Chop the garlic and fry it briefly in a pan with a little oil, combining almost immediately with the tomatoes.
Salt lightly, add a pinch of chilli and stir gently.
Add the dandelion and stir again.
When the vegetation water of the tomatoes is evaporated and the vegetables are softened, add the sliced olives and saute for a minute or two.
When the pasta is ready drain it al dente, mix with vegetables and serve immediately.