Pasta Recipes

Farfalle con Olive e Capperi - Bow Tie Pasta with Olives and Capers
300 gr. Farfalle pasta (bow tie)
½ cup marinated pitted calamata olives
300 gr. ripe tomatoes (cherry tomatoes or roma tomatoes) diced
1 tbsp capers

2 cloves of garlic

1 shallot

Sprig of rosemary

2 tbsp chopped basil

½ cup extra virgin olive oil

Parmigiano cheese shavings

Salt and pepper

Hot pepper (optional)

Serve approx. 4

 Sauté the chopped shallot in a large pan with extra virgin olive oil. Add the garlic chopped, the olives chopped coarsely, the capers and the rosemary. Sauté for a minute or two. Add the diced tomatoes. Sauté for few minutes. Adjust the salt. Meanwhile cook the pasta al dente in abundant salted water. Drain the pasta and add it to the olive sauce. Sauté for a minute. Arrange the pasta on a serving platter. Sprinkle with basil and Parmigiano cheese shavings. Serve immediately.

FARRO TAGLIOLINI