Penne in aeolian sauce
11.5 oz Barilla Penne Rigate
3 oz capers in salt
6 San Marzano tomatoes
3 basil leaves
1.5 oz green olives
1.5 oz black olives
3 tbsp extra virgin olive oil
1 pinch chili powder
1 tsp oregano, chopped
Salt and pepper to taste
Desalt the capers under cold running water three times, pat dry and chop with the olives, pitted.
Heat a skillet with oil on medium heat with oil and, as soon as hot, add the chopped garlic. Let it become golden, then remove it and pour inside the chopped mixture of olives and capers.
Sauté for 2 minutes. Wash, peel, seed and cut the tomatoes in coarse pieces, add to the pan and cook for about 10 minutes, stirring as needed.
When cooked, flavor the sauce with oregano, basil torn by hand and a pinch of chili, then blend and adjust the salt. In the meantime, cook the pasta in abundant boiling salted water.
Once the cooking time shown on the pack has expired, drain and dress with the sauce just prepared, the remaining oil and serve right away.
