Ingredients Jump to Instructions ↓

  1. Spaghetti all'eoliana

  2. 1 pound spaghetti or spaghettoni

  3. 1/4 cup extra virgin olive oil

  4. 4 clove chopped garlic

  5. 12 ripe teardrop or cherry tomatoes, roughly chopped

  6. 1/4 cup coarsely minced desalted capers

  7. 8 coarsely minced Sicilian green olives

  8. 8 coarsely minced Calamata olives

  9. 1 teaspoon dry oregano leaves

  10. 8 large basil leaves sliced into thin strips

  11. Ground hot chili pepper

  12. Salt to taste

  13. Bring a large pot of salted water to boil and add the pasta and cook over medium-high heat.

  14. 9 pan over low heat adding

  15. the garlic and cook for a few moments before adding the tomatoes,

  16. capers and olives. When the tomatoes have released their juices,

  17. incorporate the oregano and basil, completely fusing the sauce.

  18. Remove from the burner and set aside. Taste the sauce for saltiness

  19. as it should be intense enough without needing grated cheese. Add

  20. the hot pepper to desired intensity. Try not to allow the sauce to

  21. become too dry and, should this become the case, it is always a

  22. good idea to set aside some of the pasta water if needed to loosen

  23. the sauce's tightness or dryness.

  24. The instant the pasta has cooked al dente, strain and vigorously

  25. combine with sauce. Serve immediately!

  26. Serves 4.


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