Pasta in Aeolian Sauce
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
Directions
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Cook pasta in well salted boiling water according to package directions, about 10-13 minutes; drain; set aside.
Meanwhile, rinse capers under cold running water 3 times to remove salt; pat dry; chop with the olives.
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.
Wash, peel, seed and cut tomatoes into coarse pieces; add to the skillet; cook about 10 minutes, stirring as needed. Season with oregano, basil and chili powder; stir; season with salt, as needed.
Dress pasta with the sauce and remaining oil. Serve immediately.
4 servings.