Pasta with Tomatoes, Olives and Capers
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta, short (e.. penne or fussili) made from durum wheat semolina
- Salt water
- 1 onion (s), red, finely diced
- 2 clove (s) garlic, chopped
- 1 can tomato (s), peeled
- 3 tablespoon olives, black, cut into rings
- 1 tablespoon capers, chopped (heaped )
- 1 tablespoon balsamic vinegar, darker
- 1 pinch (s) sugar
- olive oil
- Salt and pepper, black
- Oregano, dried
- Thyme, dried
- Chili powder, possibly
Print Recipe
Pin Recipe Instructions
- Heat a dash of olive oil in a pan and fry the onion cubes and the chopped garlic until translucent. Chop the tomatoes and add them to the onions. Let something stew.
- Also add the olive rings and the chopped capers. Let simmer for about three to five minutes and then add the juice from the tomato can. In the meantime, cook the pasta in salted water according to the instructions on the packet until al dente.
- Add the pinch of sugar and balsamic vinegar to the tomato mixture and season with salt, pepper, possibly chilli, thyme and oregano. If the vegetables seem too thick to someone, you can stir in a little more water if you like.
- Carefully fold the tomato mixture into the finished pasta, stir well and carefully so as not to damage the pasta, and serve.
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