Ingredients Jump to Instructions ↓

  1. : The ingredients in this sauce are typical of those from the heel of Italy and a peppery Puglian olive oil with its robust flavours is the oil to balance the dish. This recipe is also taken from my book The Quick After-Work Pasta Cookbook ( ) Serves 4 2 tablespoons raisins or sultanas 2 tablespoons capers 2 tablespoons pine kernels, toasted in dry frying pan 24 black olives, stoned 6 scallions 1/2 clove garlic, crushed Freshly ground black pepper 6-8 tablespoons Puglian extra virgin olive oil Pasta for four (orecchiette is typical) 2 tablespoons freshly chopped

Instructions Jump to Ingredients ↑

  1. Preparation : Roughly chop the raisins, capers, toasted pine kernels, olives and scallions, or process lightly in a food processor taking care not to allow the ingredients to be ground too finely. Heat the olive oil in a small saucepan and add the chopped ingredients, garlic and black pepper. Cook the pasta until it is just al dente. Drain well and toss with the olive and caper mixture. Serve with grated parmesan cheese and more olive oil on the side.


Send feedback