Treccette aeolian orchids

Treccette aeolian orchids

Serve the authentic flavour of the excellent products of the Aeolian Islands through a dish with the delicate Mediterranean taste

Ingredients (6 servings)

500 g durum wheat pasta “Caserecce Barilla”
500 g mature or cherry tomatoes
6 tablespoons capers of Lipari and cucunci (capers flowers) desalted
3 tablespoons peeled almonds and pine nuts
2 cloves garlic
5 mint leaves
1 bunch of fresh basil
8 tablespoons extra virgin olive oil
2 tablespoons grated Pecorino or Caciocavallo Siciliano
salt and chilli q.s.


Chop all the ingredients in a food processor, cook the pasta al dente, leaving a spoon of cooking water, mix and serve hot