Pasta with olives and capers Quick and easy recipe
Pasta with olives and capersSpaghetti is generally used for this recipe, but linguine and penne are also good. It is a very simple preparation, it is the classic first course for “everyday” lunch, it is a very quick sauce to prepare, and I think it is typical of Naples. Try it and let me know if it won't become your favorite quick gravy!
Ingredients for 2 people
- 170 gr of pasta (spaghetti)
- 20 capers
- 10 black olives from Gaeta
- 1 can of "hill tomatoes"
- salt, parsley
- extra virgin olive oil
How to make pasta with olives and capers
Put in a large pan 3 tablespoons of oil, a generous handful of washed and dried capers, and a clove of garlic, let it fry for a few moments
at this point add the can of cherry tomatoes, and reduce the sauce over medium-low heat for about ten minutes
when cooked, turn off the heat and add the black olives of Gaeta, some pitted, others whole and the chopped parsley ... (I add the olives at the end of cooking otherwise the sauce becomes bitter).
drain the pasta al dente, put it in a pan, turn to flavor the spaghetti and serve. And your pasta with olives and capers is ready. Enjoy your meal!
WINE PAIRING: Chianti Classico or a Chianti Rufina Docg.
In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org
Enjoy your meal!