Sunday, 5 September 2010

Pasta with Capers, Olives and Tomatoes

What you need
  • capers - ca 60g
  • black pitted olives
  • parsley (fresh)
  • 1 onion, 1 garlic clove
  • 4 tomatoes
  • red pepper powder
  • 1 glass of red wine
  • parmesan cheese
  • salt, pepper, oil
Equipment: pot, frying pan

How you do it
  • drain the capers
  • chop the pitted olives
  • peel and chop the onion, garlic into small bits
  • wash and cut the parsley
  • wash and cut the tomatoes into quarters. If you don't like the skin - put the tomatoes into a pot of hot water until the skin cracks. then peel.
  • bring a pot of water to the boil. when boiling add 1 teaspoon salt. when the salt is dissolved add the pasta.
  • add 1 tbl spoon to the frying pan and heat until hot.
  • add the capers, chopped olives. add a bit of salt and pepper.
  • cook for ca 1 min. then add the chopped parsley, onion and garlic.
  • cook for ca 2 min until the onion/garlic get soft
  • then add the chopped tomatoes. add 1 tea spoon of red pepper powder.
  • stir frequently and cook for ca 5 min.
  • add the glass of red wine. cook until the most of the wine evaporates and the sauce gets thicker.
  • in the meantime - when the pasta is ready: drain it.
  • when the caper/olive/parsley/tomato sauce is thick add the pasta.
  • stir and cook for another 5 min.
  • serve hot with freshly grated parmesan

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