Le Ricette

Penne Rigate in Eolian Sauce

di Academia Barilla

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Le ricette
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PREPARATION TIME
25 min
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DIFFICULTY
Easy
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TYPE
First course


Ingredients for 4 people


1 box penne rigate
1 tablespoon salt-packed capers
¼ cup pitted green olives
¼ cup pitted black olives
6 plum tomatoes
1 clove garlic
3 basil leaves
1 pinch chili powder
1 teaspoon chopped oregano
salt to taste


Ingredients


black olives
caper
chili pepper
green olives
salted capers
tomato

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ORIGINAL INGREDIENT ALTERNATIVE INGREDIENT QUANTITY
Chili powder Chili flakes 1 pinch

Preparation 10 minutes preparation + 15 minutes cooking

1
Rinse capers three times under running water to remove salt and chop them with the pitted olives. Heat oil in a pan over medium heat and sauté peeled garlic until golden. Discard it and add chopped olives and capers.

2
Fry for 2 minutes. Wash, peel, seed tomatoes and chop coarsely. Add to the pan and cook for about 10 minutes, stirring occasionally. Stir in oregano, torn basil leaves and a pinch of chili pepper.

3
Season with salt to taste. Boil pasta in plenty of salted water according to package directions. Drain and toss with the prepared sauce and the remaining oil. Serve immediately.

4
This easy-to-make, delicious sauce, named after the islands off the Sicilian coast, may also be prepared just with garlic and drained oil-packed tuna and no tomatoes.


Prodotti tipici (1)



The caper plant is part of the Capparis Spinosa L. family and is a flowering shrub typically found throughout the Mediterranean.

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Products (1)



Try Barilla Classic Blue Box's Penne. The small tube shape is great with many different sauces and baked dishes, making it one of the most popular pasta shapes!

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