Chicken with capers and lemon
Sea Bass Oven Baked
Pasta with Butternut Squash
Beef Stew with Tomatoes
Pasta with Seafood
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Lasagna with Ricotta
Pasta with Olives and Capers
Very easy to make, this recipe is a great alternative to the classic puttanesca.
The black olives together with the capers and the cherry tomatoes create an amazing flavour, something you will not forget!
Every 2 people
- 200g of fusilli pasta
- 100g of cherry tomatoes
- 80g of black pitted kalamata
- 2 table spoons of capers
- 1 clove of garlic (peeled)
- extra virgin olive oil
In a frying pan brown the garlic in 4 table spoons of olive oil and then remove it.
Add the cherry tomatoes (cut in half), the olives and the capers (all drained and washed).
Cook everything until the tomatoes are nice and soft, you do not need to add salt.
In salted water cook the fusilli, when ready drain and place them into the frying pan, let them flavouring and serve immediately.