Description

Capture the flavors of the Aeolian Islands just east of Sicily, with this pasta in a wonderful sauce.

Ingredients

• 11.5 oz. penne pasta
• 3 oz. capers, in salt
• 6 San Marzano tomatoes
• 3 basil leaves, hand torn
• 1 1/2 oz. green olives, pitted
• 1 1/2 oz. black olives, pitted
• 3 T. extra virgin olive oil
• 1 pinch chili powder
• 1 t. oregano, freshly chopped
• salt and pepper, to taste

Steps

1. Cook pasta in well salted boiling water according to package directions, about 10-13 minutes; drain; set aside.
2. Meanwhile, rinse capers under cold running water 3 times to remove salt; pat dry; chop with the olives.
3. Heat a skillet with oil on medium heat; when hot, add chopped garlic, saute until golden; remove it; add chopped mixture of olives and capers. Sauté for 2 minutes.