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Penne Rigate in Eolian Sauce

di Academia Barilla

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Penne Rigate in Eolian Sauce
25 minutes


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

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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

2. Heat oil in a pan over medium heat and sauté peeled garlic until golden

3. Discard it and add chopped olives and capers

4. Fry for 2 minutes

5. Wash, peel, seed tomatoes and chop coarsely

6. Add to the pan and cook for about 10 minutes, stirring occasionally

7. Stir in oregano, torn basil leaves and a pinch of chili pepper

8. Season with salt to taste

9. Boil pasta in plenty of salted water according to package directions

10. Drain and toss with the prepared sauce and the remaining oil

11. Serve immediately

12. 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