Pasta with
sun-dried tomatoes, capers and olives
Serves 4
300/320 g
pasta (spaghetti, linguine or short curly pasta)
1 clove
garlic
4/6
tablespoons olive oil
8 sun-dried
tomatoes packed in oil
5 pitted
black olives
1
tablespoon pickled capers
Oregano
Hot chili pepper, or powder
4 tbsp
tomato puree
Salt
Toasted
breadcrumbs (optional)
Chop the
garlic finely and fry it gently in a pan with the oil. Meanwhile, chop the
tomatoes, olives and capers coarsely and add them to the mixture. Add the
tomato puree, some chili pepper or chili
powder, according to your taste and a pinch of oregano. Stir and let the sauce
thicken over medium heat. Taste, adjust salt and then turn off the heat
and set aside. Cook the pasta in abundant
boiling salted water, drain it “al dente”. Put the pan with the sauce on the
fire, pour the pasta and toss for a few minutes so as to coat well. If you
want, sprinkle with some toasted breadcrumbs and serve immediately.
