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INGREDIENTS (serves 4-6):

  • Rummo Penne – 500g
  • Calvi Classico Extra Virgin Olive Oil
  • La Bella Italiana Tomato Sauce – 300g
  • Castellino Mix Italian Olives – 2 tbs
  • Capers – 2 tbs
  • Garlic – 1 clove peeled and finely chopped
  • Fresh Basil
  • Salt

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


© Del Gusto 2019

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