INGREDIENTS (serves 4-6):
Heat 5 glugs of olive oil in a large pan with some finely chopped garlic.
After a minute, add some 20 small capers
(approximately 2 tablespoons) and pour in a bottle
of the La Bella Italiana tomato sauce. Add some
Castellino Olives and mix all of the ingredients
Allow to come to a light simmer – this should take
about 10 minutes.
In a separate pot, bring 1.5 litres of water and a
tablespoon of salt to the boil. Add the 500gr of
Rummo Penne Rigate and allow the pasta to cook for
approximately 14 minutes, stirring every now and
again and checking that your pasta is not overcooking.
Strain the pasta when cooked, but remember to keep a
small cup of the pasta water to the side.
Toss the Penne Rigate straight into the pan with the
sauce and mix well for 2 -3 minutes (while the pan is
still on a low heat). If you find that the sauce is too
thick, add some of the pasta water you kept from
Finish off with a drizzle of Calvi Classico Extra Virgin
Olive Oil and serve with some fresh basil and some