A tribute to authentic Italian ingredients
This recipe enhances the authentic taste of products from southern Italy, such as: Fiaschetto di Torre Guaceto tomato, Slow Food presidio, Casino Mezzanola extra virgin olive oil, from cultivar Peranzana, Mediterranean capers, calamarata (dried pasta calabrese obtained by slow drying), the Calabrian chili.
Ingredients (Serves 4)
400 g calamarata
120 g semi-dried organic Fiaschetto tomatoes (Calemone)
200 g organic Fiaschetto tomato sauce (Calemone)
5 tbsp extra virgin olive oil (Casino Mezzanola)
25 g capers
1 garlic clove
½ tsp organic chili flakes (Le Terre di Zoè)
Salt to taste
How to Make the Two-Tomato Sauce
In a large pan, gently heat the olive oil.
Add the garlic clove and the chopped semi-dried tomatoes.
After 2–3 minutes, add the tomato sauce, crushing it slightly with a fork.
Stir in the capers and chili flakes.
Season with salt and simmer over low heat for about 15 minutes.
Cooking the Pasta and Plating
Cook the calamarata in salted boiling water until al dente.
Drain and toss the pasta with the sauce in the pan.
Mix thoroughly and serve immediately, garnished with a few extra capers and a piece of semi-dried tomato.
Why you'll love this recipe
100% vegetarian and Mediterranean diet-friendly
Packed with organic and Italian artisanal ingredients
Quick and easy: ideal for weeknight dinners
Delicious paired with a glass of chilled white or rosé wine
Looking for more Mediterranean dishes? Try a recipe with sun-dried tomatoes, explore how to cook with olive oil, or learn about the best capers for cooking!
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