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

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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.

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