Moments ago I received this pasta recipe from my dear friend, Matteo Recanatini. I met Matteo at an international sporting goods event some dozen years ago. He was then a manager for Beretta USA. I was beginning to write articles for prestigious outdoor and sport shooting magazines. Matteo is a first class chap and we’ve kept in contact.
Last October I visited northern Italy – Gardone Val Trompia. I had intended to take the scenic trip to the Pasta Moro Company and write a little blog about it. Time ran out. Pasta Moro is special, made in accord with a 600 year old method, and the combination of its grains gives it a high protein content and a relatively low glycemic index, a significant fact for Type 1 Diabetics.
And, thanks to Matteo, I’ve tasted all of their pasta products and I say, without equivocation, the taste and texture are transcendent.
With a world seemingly intent on self destruction, it is a delightful divergence to write about and to enjoy fine food and wine, especially with friends and family.
Olives and Capers Penne
The tangy and delicate taste of olives and capers for a mediterranean masterpiece
Cooking Time: 30 minutes
Half a bag (1/2 lbs) of Pasta Moro penne
One cup of black, pitted olives, sliced
3 tbsp capers, drained
3 oz of tomato paste
Two anchovy fillets, chopped (optional)
1 can of crusched tomatoes
1 fistful of fresh parsley, finely chopped
3 tbsp extra virgin olive oil
1 garlic clove, chopped
1 pinch of hot pepper flakes
White wine (optional)
1. In a large pan, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook for a few seconds, making sure that the garlic does not burn (lower flame if necessary). After 30 seconds, add half of the parsley and the chopped anchovies (if desired,) the hot peppers flakes and mix. Add a splash of white wine and allow all ingredients to cook until combined, about a minute.
2. Add the tomato paste and mix until all the ingredients are well combined and cook for a couple of minutes. Add the crushed tomatoes, a pinch of salt and a pinch of sugar (to balance the acidity of the tomatoes) and let cook over medium-low flame.
3. Bring plenty of cold water in a large pot to a rolling boil and salt water to taste. Add the pasta and stir every now and then to ensure it won’t stick to the pot. Cook for six minutes or until desired doneness is reached.
4. As soon as the pasta is in the pot, add the sliced olives, capers and remaining chopped parsley to the sauce and let cook over medium-low heat until the pasta is ready to be drained.
5. Drain pasta and pour into the pan with the tomato sauce and carefully mix. Pour some extra virgin olive oil and finish mixing. Remove from the heat and serve hot. Serves four.