Penne in Aeolian sauce
Ingredients
Serves 4
| 11.5 oz | Barilla Penne |
| 3 oz | Capers in Salt |
| 6 | San Marzano Tomatoes |
| 3 leaves | Basil |
| 1.5 oz | Green Olives |
| 1.5 oz | Black Olives |
| 3 tbsp | Extra Virgin Olive Oil |
| 1 Pinch | Chili Powder |
| 1 tsp | Oregano, Chopped |
| to taste | Salt and Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Soak the capers in water for 15 minutes to remove the salt in excess, then drain and pat dry. Chop with the olives, pitted. Heat a skillet with oil on medium heat with oil and, as soon as hot, add the chopped garlic. Let it become golden, then remove it and pour inside the chopped mixture of olives and capers. Sauté for 2 minutes.
Step 2
Wash, peel, seed and cut the tomatoes in coarse pieces, add to the pan and cook for about 10 minutes, stirring as needed. When cooked, flavor the sauce with oregano, basil torn by hand and a pinch of chili, then blend and adjust the salt.
Step 3
In the meantime, cook the pasta in abundant boiling salted water according to the package directions. Drain and dress with the sauce just prepared, the remaining oil and serve right away.