Penne All´arrabiata with Capers and Olives
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 275 g penne or other pasta
- 500 g tomatoes, chunky
- 1 shallot (s)
- 1 clove garlic
- 1 green pepper, degree spiciness /0
- 1 hot pepper, red, degree spiciness 4/0
- 1 tablespoon capers, pickled
- 1 handful olives, green
- salt and pepper
- Chili powder
- sugar
- 1 dash balsamic vinegar
- 2 tablespoon olive oil
- Parmesan to taste
Print Recipe
Pin Recipe Instructions
- Cook the penne / pasta al dente according to the instructions on the packet.
- Finely dice shallot and garlic and sauté briefly in olive oil in a pan. Cut the peppers into thin rings, add to the pan and continue to cook. Deglaze with the tomato pulp. Also cut the olives into rings and add to the sauce with the capers, simmer for a few minutes.
- Season the sauce with a dash of balsamic vinegar, salt, pepper, sugar and, if necessary, some chili powder. If you like the taste, you can add some of the caper water. If the sauce is too thin or too thick, correct it with a little water or tomato paste, if necessary.
- Finally mix the penne into the sauce, sprinkle with parmesan and serve.
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