TASTE THE RECIPE

Pasta with Pesto Calabrese, Capers and Taggiasca Olives

 
TIME

15''
DIFFICULTY
Chef
Easy
 
 

 
 
INGREDIENTS

(for 4 people)

spoons “Pesto Calabrese”
2 spoons Taggiasca olives
1 teaspoon capers under salt
320 g dried pasta
2 spoons extravirgin olive oil
Salt
Fresh origan o marjoram to top

PROCEDURE

In a pot, boil water and season with salt. Add in the dried pasta and cook until done.

In the meantime, to make your sauce, in a large skillet over medium high heat, add oil, the Pesto calabrese, olives and capers. Stir together until well combined, heat a little bit and remove from the heat.

When pasta is done, add to the sauce and stir to combine.



DISH PREPARATION

Serve with fresh origan and some drops of extravirgin olive oil on top.


 

 

 
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