Spaghetti with cherry tomatoes and Aeolian pesto

 

Appointed Unesco’s World Heritage in 2000, the Aeolian islands constitute a unique treasure of the most beautiful peninsula in the world, and one of the most beautiful archipelagos in the Mediterranean. Thanks to the abundance of fish and the fragrant richness of fruits of the typical Mediterranean climate of the earth, the territory has a varied cuisine, rich in contrasting ingredients and at the same time able to marry perfectly original combinations.

The Aeolian pasta is a perfect symbol of this ancient cuisine, including in itself all the most typical ingredients of this treasure of Italy: capers, olive oil, tomatoes, herbs, almonds. A plate of fish and meat, poor and noble at the same time as tasty and fresh. Yet another culinary richness of Italy, easy to prepare and suitable for every season and occasion. Italian Traditions propose to follow the original recipe, try it on your tables!

Ingredients (for 4 servings)

2 chillies

Salt

30 g salted capers

12 capers

2 cloves garlic

1 bunch basil

6 tablespoons extra virgin olive oil

2 red tomatoes

30 grams of peeled almonds

300 g cherry tomatoes

1 sprig of mint

320 g of pasta

Directions

First prepare the Aeolian pesto: as a first step must desalinate the capers, wash the herbs and blanch the vine tomatoes. Once ready, the tomatoes should be peeled and the seeds removed. Then switch to the mixer along with the tomatoes with aromatic herbs, capers, a clove of peeled garlic, almonds, pepper, a pinch of salt and 4 tablespoons of extra virgin olive oil. Cook the pasta in salted boiling water, and in the meantime, clean and wash the tomatoes, cut them in half and pass them quickly in a pan together with the second clove of garlic, peeled and sliced, and the remaining oil. Then drain the pasta and season immediately with the pesto and private tomatoes garlic. Finally garnish with caper fruits and some basil leaves.