Pasta alla pantesca is a delicious first course that refers to the irresistible Pantelleria salad, a typical recipe of the island of Pantelleria with typical Mediterranean flavors.
Very easy and quick to make because the potatoes cook together with the pasta, it is a rich and tasty summer first course, perfect both hot and cold, for lunch or dinner or to take to the office or the beach, for adults and children.
Read how to make pasta alla pantesca with the easy and quick recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11.3 oz pasta
- 12.3 oz cherry tomatoes
- 10.5 oz potatoes
- 1 tbsp capers
- 20 black olives (pitted)
- oregano
- extra virgin olive oil
- salt
Preparation of Pasta alla Pantesca
Bring a large pot of water to a boil.
Peel the potatoes, cut them into cubes, and set them aside.When the water in the pot boils, add the potato cubes and the pasta together, salt them, and let them cook together, stirring occasionally.
Wash the cherry tomatoes and cut them into wedges. Put them in a bowl with the capers and black olives and season with oregano, extra virgin olive oil, and salt.Once cooked, drain the pasta with the potatoes and pour them into the bowl and mix thoroughly. Add a little more extra virgin olive oil if necessary and adjust the salt.
You can serve pasta alla pantesca either hot or cold: it will still be very tasty.
Notes
Also visit the collection of recipes 15 Quick First Courses with many ideas for easy to make, fast and tasty first courses: you can find it by clicking directly HERE.
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