Roman Garlic Chicken with Sage Fussilini

Separate the garlic from the peel, chop finely. Separate the onions from the skin. Rinse tomatoes and melanzane, chop into coarse cubes together with the onions, chop one third of the sage leaves. Rinse the chicken knuckles, dry them and fry them in hot oil until crisp. Add onions, garlic, fry briefly. Add tomatoes and olives, pour white wine and heat.

Season with salt, pepper and sage, simmer on low heat for about 45 min. Cook Barilla Fussilini according to package instructions. Briefly sauté the remaining sage in butter, add Barilla Fussilini and toss in it, season with salt. Serve chicken knuckles with tomato sauce and sage fussilini.

Tip: Black or green olives? Find out which you like better and use them!

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