Saturday, July 07, 2012

Pasta with Capers & Olives

I used fresh garlic, and the cloves were small, so I used four. Adjust accordingly. Also, I'm avoiding onions at the moment, but feel free to add some, finely chopped, along with the garlic.

I didn't have any white wine at home, so I used a lovely apple juice - really, an apple must, which is more like a cider, but without the bubbles. Dry apple cider would also be a good choice.

Pasta with Capers & Olives
serves 4

400 g dried pasta
1 tbsp olive oil
3-4 garlic cloves, finely sliced

2 tsp dried thyme

400 g whole tomatoes
150 ml white wine or apple juice
3 tbsp capers
handfull of Kalamata olives
150 g mozzarella, torn
salt, pepper

Heat the olive oil in a heavy pot, and fry the garlic on low heat until softened  and fragrant. Add the thyme and fry for a minute. Add the tomatoes and the wine or apple juice. Mash up the tomatoes with a spoon. Let the sauce cook on low heat, uncovered, while you cook the pasta.

Cook the pasta in plenty of salted water.

Finely chop the capers and the olives - I use a tiny food processor for this. Add to the sauce. Finally add in the drained pasta, and the mozzarella, torn into little bits. Season with salt and pepper.


LoLy said...

craving some right now :D

Åsa said...

:) Gott, gott. Använde ungefär det samma (utom osten) till nykokt färskpotatis härom dagen.