And today, a rustic, genuine, enveloping, and super tasty first course reginette with olives, capers, and tomatoes!
Typical Italian, or rather Mediterranean, flavors and ingredients envelop this long pasta and elevate it to the max!
For the tomato sauce, I made a mix of tomato puree and fresh cherry tomatoes to finish a small bottle of Mutti datterini tomato puree that was left, but if you prefer, keeping the dosage, do as you please!
Instead of reginette, I would opt for linguine or bucatini or even spaghetti, but for me, this shape is preferable, not short pasta.
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I leave you with other recipes with long pasta, such as:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE REGINETTE WITH OLIVES CAPERS AND TOMATOES
- 11 oz reginette
- 1.1 lbs cherry tomatoes (and puree for me a nice tasty mix)
- 1 shallot
- 1 clove garlic
- 3 tbsps black olives
- 2 tbsps capers
- to taste extra virgin olive oil
- to taste salt
- to taste basil
- to taste pepper
Tools RECIPE REGINETTE WITH OLIVES CAPERS AND TOMATOES
- Wok
- Pans
- Colander
- Knives
- Casseroles
FOR THE PREPARATION OF REGINETTE WITH OLIVES CAPERS AND TOMATOES RECIPE
I wash the chosen cherry tomatoes and cut them in half, also peeling the shallot and garlic clove.
I put a couple of tablespoons of EVO oil in a wok, and as it sizzles, I add the garlic and the chopped shallot, letting it wilt for a few minutes.
I also pour in the puree and cherry tomatoes, a little water, and cook for about 15 minutes.
Meanwhile, I bring to a boil a pot full of salted water where, at the right moment, I will plunge the reginette or other long pasta as desired.
I remove the garlic from the sauce and add the capers and olives, adjusting the salt and pepper.
I drain the pasta and pour it directly into the pan with the freshly made sauce and mix well, blending the flavors for a couple of minutes.
I bring it to the table, adding some parsley and basil leaves as desired…
Enjoy your meal!
Annalisa
P.S. It’s not bad with a nice sprinkle of grated Parmesan, hehe!
SPAGHETTI ALLA PUTTANESCA RECIPE →https://blog.giallozafferano.it/asilannablu/spaghetti-alla-puttanesca-ricetta-primo-piatto/
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