RomanItalian
Pasta with Olives, Capers, and Sun-Dried Tomatoes
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and easy vegan pasta loaded with Mediterranean flavors: olives, capers, sun-dried tomatoes, and crispy bread croutons.
- Difficulty
- easy
Ingredients
11 items- Red OnionThinly sliced
- Extra Virgin Olive OilAbundant
- 3 pcsGarlic2-3 cloves, left whole for initial cooking, then crushed at the end
- ParsleyStems used for flavor, leaves chopped for final garnish
- Pane di ErcolanoA few thin slices, rubbed in the pan and fried until crispy
- Capperi di Pantelleria(optional) — Salt-packed capers, desalted before use; can be omitted if not liked
- Olive LeccinoPitted and cut into pieces
- Olive Verdi CalabresiPitted and cut into pieces
- 3 pcsDried TomatoesDry (not in oil), cut into small pieces
- Chili PepperTo taste
- FettuccineOr other long pasta
Method
- Slice the red onion into thin rings.
- Pour abundant olive oil into a pan and add the onion. Sweat over low heat.
- Add whole garlic cloves and parsley stems.
- Slice the bread thinly and rub it over the pan to absorb flavors, then remove and fry on a griddle or in the oven until golden.
- Add a splash of water, then the desalted capers.
- Add the pitted olives (Leccino and Calabrian green olives) cut into small pieces.
- Add the sun-dried tomatoes cut into small pieces.
- Cook the pasta al dente in salted boiling water.
- Add chili pepper to the sauce.
- Drain the pasta and toss it in the pan with the sauce.
- Add crushed garlic and chopped fresh parsley.
- Serve with the crispy bread croutons.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
