Suggested seasoning: extra virgin olive oil, salt.

Instructions: rinse the veggies and herb and dry thoroughly. Remove the seeds of the tomato and cut it into chunks with the red bell pepper, transfer them in a cooking pan with black olives, black garlic, oil and salt. Cook for a few minutes, stir occasionally. Boil in plenty of salted water the fusilli and drain when the pasta is al dente, add to the cooking pan and let it all flavour over a medium heat; at the end of the cooking add the aromatic herbs (fresh basilicum and chives). Before serving, the serving dish can be sprinkled with hard aged cheese flakes.