Recipes / First course

Aeolian Pasta with Organic Sicilian Oregano

Difficulty Easy

15 MIN

Boiled/Parboiled

4 Portions

Ingredients

  • 280 g spaghetti
  • 2 tablespoons black and green olives
  • 1 teaspoon desalted salted capers
  • 100 g peeled tomatoes in sauce
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Cannamela ground garlic
  • 1 teaspoon Cannamela Organic crushed Calabrian chilli pepper
  • 1 teaspoon Cannamela Organic Sicilian Oregano
  • Cannamela Grinder Cap iodized salt to taste

Ingredients

  • 280 g spaghetti
  • 2 tablespoons black and green olives
  • 1 teaspoon desalted salted capers
  • 100 g peeled tomatoes in sauce
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Cannamela ground garlic
  • 1 teaspoon Cannamela Organic crushed Calabrian chilli pepper
  • 1 teaspoon Cannamela Organic Sicilian Oregano
  • Cannamela Grinder Cap iodized salt to taste

Partners

Preparation

1

Coarsely chop the capers and olives.

2

In a frying pan, heat the oil with the Cannamela ground garlic. Add the mince and brown.

3

Pour in the tomatoes and flavour with Cannamela Organic crushed Calabrian chilli pepper. Season with salt.

4

Flavour with Cannamela Organic Sicilian oregano and cook for 10 min.

5

In the meantime, boil the pasta in salted water, drain al dente and toss in the pan in the sauce, then serve.

CIAOOOONULL