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  • 1 lb. 1 1/2 oz. tomatoes
  • 3 cloves garlic
  • 2 hot red peppersĀ 
  • 1 tbsp. capers
  • 10 basil leaves
  • 1 tbsp. chopped parsley
  • 1 pinch oregano
  • 6 2/3 tbsp. extra-vergine olive oil
  • 1 lb. tagliatelle
  • salt

Scald the tomatoes, then remove the skins and cut them into small pieces. Pound the garlic, hot red pepper, some capers, basil, parsley and oregano in a mortar or pure, them in a blender, in the process blending in half of the oil. Put the mixture in a soup bowl and add the remaining capers and the tomatoes. Pour over the remainder of the oil and allow the mixture to macerate for about 2 hours. Boil the pasta in salted water and drain it when it has cooked al dente. Add the sauce to the tagliatelle, blend well, add salt to taste and serve.