Ingredients
4 spoons “Pesto Calabrese”
2 spoons Taggiasca olives
1 teaspoon capers under salt
320 g dried pasta
2 spoons extravirgin olive oil
Salt
Fresh origan o marjoram to top
Preparation
In a pot, boil water and season with salt.
Add in the dried pasta and cook until done.
In the meantime, to make your sauce, in a large skillet over medium high heat, add oil, the Pesto calabrese, olives and capers.
Stir together until well combined, heat a little bit and remove from the heat.
When pasta is done, add to the sauce and stir to combine.
Serve with fresh origan and some drops of extravirgin olive oil on top.
