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Pasta with Aeolian Island Sauce

  • 25 minutes
  • Easy
  • First Courses
A first course that encompasses the strong flavors of one of the most beautiful archipelagos in the Mediterranean.
Sicilia

Ingredients: Per 4 servings

  • 1 lb penne rigate
  • 3 ½ oz salted capers
  • 6 san marzano tomatoes
  • 1 clove of garlic
  • 3 basil leaves
  • 2 oz olive verdi
  • 2 oz black olives
  • 2 ½ tablespoons Extra Virgin Olive Oil
  • 1 pinch chilli pepper powder
  • 1 teaspoon oregano, chopped
  • salt to taste

Preparation:

Desalt the capers by passing them three times under cold running tap water and, after being squeezed, mince together with the pitted olives.

Place a pan over medium heat. Add the olive oil and, once it is hot, add the peeled garlic. Once golden, remove it from the pan and add the mixture of chopped olives and capers.

Cook for 2 minutes, then add the tomatoes have been washed, peeled, seeded and coarsely chopped. Cook for 10 minutes, stirring occasionally.

Once cooked, enriched the sauce with oregano and basil, chopped with your hands, and a pinch of chili pepper. Adjust the salt to taste.

Meanwhile cook the pasta in a large pot of boiling salted water.

Check the box for cooking time. Once the time has passed, drain, and toss the pasta season with the previously prepared sauce and olive oil. Serve immediately.

Come and Discover the Flavors and Scents of Sicily

Food Tour - The Sicilian Escape A trip to Sicily is an experience full of colors, scents, and tastes that exhilarate. To explore the beauty of this island requires the discovery of its typical cuisine, famous throughout the world.
Academia Barilla is ready to take you on an unforgettable tour, joined by our chefs and experts. Are you ready to go?

Food History

Although capers are common in virtually all countries of the Mediterranean, Italy is home to some of the most famous varietites, namely those of Pantelleria and Salina.

The latter is characterized by its full-bodied flavor, note of olives and the unmistakable smell of magma. This variety is in fact produced on the island of Salina, a beautiful volcanic island located just off the Sicilian coast and part of the archipelago of the Aeolian Islands, which takes its name from Aeolus, the ancient god of the wind.
According to legend, the son of Zeus lived on these islands at one time and was charge of controlling the winds keeping it inside the caves of the archipelago.

In reality, it seems as though this legend stems from the story of a Greek prince named Aeolus who, having taken over the island of Lipari, the largest of the seven islands of the archipelago, developed the ability to predict the future direction of the winds based on the shape who took the clouds emanating from the volcanoes of the islands. This ability was invaluable to the population of fishermen who lived on the islands. They began to regard the prince as a Greek god, fueling the legend of the god of the wind.

Did you know that...

in 2000 the Aeolian Islands were named a UNESCO World Heritage Site?

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