#Pasta, do I need to say more? 

Tonight is all about a staple ingredient in every kitchen: Pasta.

Pasta is never boring, so versatile, so easy to prepare, so good! We wanted a delicious plate of pasta, and we wanted some intense and bold flavors, that is how tonight’s recipe came about. Wholewheat pasta with tomatoes, black olives, and cappers. We used organic wholewheat pasta boiled until al-dente, coated with a rich and creamy tomato sauce made with “San Marzano” tomatoes from the Naples Area in Southern Italy, “Kalamata” black olives from Greece and capers from the small island of Pantelleria, which is just miles away from the  Sicilian Islands in the Mediterranean sea in Southern Italy.

This pasta dish is fulfilling like no other, it has  plenty of flavor from the olives which are sweet and tangy at the same time, from the tomatoes that are sweet and slightly acidic flovors, and the delicious saltiness from the capers. 


Paired with a glass of Salice Salentino DOC 2013, this red italian wine is produced primarily from the Negramaro grape in the provinces of Brindisi and Lecce in the Apulia region in Southern Italy. 


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