Ingredients
- 200 g Pasta (fusilli o farfalle)
- 100 g Whole Bella di Cerignola Olives, pitted and halved
- 2 Tablespoons Capers
- 4 Sun-dried tomatoes, sliced
- 1 Garlic clove, minced
- 2 Tablespoons Organic Extra Virgin Olive Oil
- 1 Small Chili pepper, chopped
- 2 Tablespoons Fresh parsley, chopped
- Salt and pepper, to taste
Instructions
Cook the Pasta:
1. Cook the pasta in plenty of salted water according to the package instructions until al dente. Drain and set aside.
Prepare the Sauce:
2. In a pan, heat the Organic Extra Virgin Olive Oil over medium heat and sauté the minced garlic and chopped chili pepper until fragrant.
3. Add the sliced sun-dried tomatoes and capers, and cook for a few minutes.
Add the Olives:
4. Add the halved Whole Bella di Cerignola Olives to the pan and mix well.
Combine with Pasta:
5. Drain the pasta and toss it with the sauce in the pan.
6. Add chopped fresh parsley and mix well.
Serve:
7. Serve hot, garnished with additional fresh parsley if desired.
— Preparation Time: 15 minutes
