In una casseruola media aggiungete una bella spruzzata di olio d’oliva e fate soffriggere brevemente l’aglio.
Pit the olive and add to the saucepan.
Denocciolate le olive e aggiungetele nella casseruola.
Fry for few minutes and then add the chopped tomatoes.
Fate soffriggere per qualche minuto e poi aggiungete i pomodorini tagliati a pezzetti.
Wash the capers under running water to remove the salt and add to the pan.
Simmer on low heat until the tomato sauce has thickened and has a lovely consistency.
While the sauce is cooking boil salted water in a large pot. Add pasta, and cook until “al dente”.
Drain and add to the tomato sauce.
Mix well and serve with roughly chopped basil.
Enjoy!!
due Tortore in cucina 2013
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