Per 4 persone
350 g di fusilli
2 spicchi di aglio
350 g di pomodori perini
100 g di mortadella in 2 fette
80 g di olive nere snocciolate
100 g di carciofini sott’olio
un pezzetto di peperoncino piccante
4 cucchiai di olio
2 rametti di basilico
sale
pepe
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