The crucial ingredients for this easy pasta sauce are good quality olives and capers. The olives I prefer are the green Cerignola olives or black Gaeta olives from Italy. You can also mix them. I prefer capers in salt and not in vinegar.
Most supermarkets now carry these items. Just refrain from using canned olives, please! It is just not the same.
The quality of tomatoes is also crucial. While in Italy I would opt to make this dish even with fresh cherry tomatoes, here the American tomatoes just don't yeald the same juices and flavors. Hence I use canned cherry tomatoes - from Italy of course.
But you can also try the fresh ones to see if how you may like it. You will probably need about 1 lb.
In regards to pasta brands: try to chose pasta made in Italy or at least Barilla (which is actually made in the US).
Ingredients needed for 5 people:
About 10 /12 olives - pit removed and chopped (not too small)
A handful of capers - previously rinsed and dried
1 clove of garlic
1 can of cherry tomatoes (diced tomatoes will do as well if that is all you can find)
Salt to taste
Olive oil
hot pepper flakes (optional)
1lb of your choice of pasta - usually spaghetti are the preferred shape, but penne will do too.
In a skillet sautée the garlic, slightly smashed, hot peppers flakes and the capers. Make sure the garlic does not burn.
Add the tomatoes and the olives. Simmer for about 10 minutes - until the cherry tomatoes break open. Flavor with salt - but keep in mind that the capers are already salty.
Cook pasta according to package directions, drain and toss in with sauce. Immediately.
Usually no cheese on this dish but my children like it sometime with grated Pecorino Romano.
Enjoy!
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