STEP 1 - Preparing pasta
To make the pasta, follow the suggestions.
Roll out the dough with Marcato Atlas 150. For lasagnette set the thickness adjustment knob to 6 or 7 (1,2-1 mm).
STEP 2 - Prepararing sauce
Wash and dry the tomatoes, cut and put them in the container you will use to serve the pasta. Stone the olives and cut into small pieces, add the capers and place in the container with the tomatoes.
Add chopped basil leaves, salt, pepper and season with oil. At this point time, using a fork or a whisk, beat the ingredients to reduce them to a mass of semi-liquid consistency; let stand while you cook the pasta, drain al dente and pour into the container.
After mixing, add, if desired, grated Parmigiano or Pecorino cheese. Leave it in the fridge for a few hours.