Here’s a tasty pasta sauce with a little bit of pantry and little bit of fresh ingredients!
My cousin Renee prepared a quick and easy pasta sauce while the pasta water was boiling for the farfalle pasta (farfalle translates to butterfly). They also resemble bow ties or butterflies.
In a saucepan (medium heat), drizzle a little olive oil and sautee one clove garlic (thinly sliced) until golden brown. Add four plum tomatoes (rough chop) and add to the pan. Stir for a few minutes. Add a can of artichoke hearts (chopped in quarters), 1 cup of kalamata olives (jarred), 1/2 cup of roasted peppers (chopped), 1 tbsp. capers. Stir for another five minutes.
Add the sauce to the farfalle and add approx. 2 cups of arugula and freshly grated parmigiano. I added a pinch of red chili flakes to my dish! loved it! Not to mention, it only took less than twenty minutes to prepare and eat!
ps – Renee Angela Filice is my cousin who painted the lovely silkscreen of the Trattoria San Biagio in L’Aquila for my book Breaking Bread in L’Aquila. Check out her beautiful work at http://www.reneeangelafilice.com
