Olive and Caper Pasta

Ingredients:

• 1 bag of penne pasta
• 1/4 cup of black olives, pitted
• 1/4 cup of green olives pitted
• 1 large tbsp of capers
• 1/2 clove of garlic, chopped
• 4 tbsp of wine
• 2 tomatoes unripe, partially green, chopped
• 4 tbsp of olive oil
• salt and pepper
• water

Directions:

1. Boil salted water for the pasta
2. Sautee the garlic in the oil over a medium heat for three minutes.
3. Add the olives and cappers and simmer for 2 minutes.
4. Add the tomatoes and wine.
5. Simmer for 6-8 minutes or until the tomatoes begin to fall apart.
6. Boil the penne pasta for 10-12 minutes.
7. Strain the pasta and mix it in a large bowl with the olive and caper sauce.

Serves: 4 persons

Spaghetti with Caper and Tomato Pesto

Ingredients:

• 1 bag of spaghetti
• 3 medium tomatoes, diced
• 15 skinless almonds
• 2 heaping tbsp of capers
• 1 large bunch of basil, the leaves removed from the stem and washed
• 2 cloves of garlic
• 1 tbsp of parsley
• 7 tbsp of olive oil

Directions:

1. Boil water and add salt to the water.
2. Combine the tomatoes, capers, almonds, basil, parsley, garlic and olive oil.
3. Chop them on high speed until the ingredients are well blended and pulverized.
4. They should have the constancy of pesto.
5. Add the pasta to the boiling water.
6. Boil for 9-11 minutes, strain, place in a bowl and mix the pesto with the pasta.

Serves: 4 persons

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