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Tummyia busiate with cherry tomato, lilliput capers and olives
ingredients
servings
5
Tomato sauce, without salt
330 oz
Semolina pasta
200 oz
Natural sea salt
20 oz
Olive oil
10 oz
Garlic powder
10 oz
Extra virgin olive oil
20 fl oz
Black olives
10 oz
Capers
4 oz
Black pepper
to taste
Salt
to taste
first courses from Italy - Sicilia
Tummyia busiate with cherry tomato, lilliput capers and olives
Tummyia busiate with cherry tomato, lilliput capers and olives
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Immerse yourself in Sicilian flavors, with ancient grains and bright colors of cherry tomato fields. The Box contains all the ingredients in the right dose to cook a Sicilian recipe signed by chef Fabio Potenzano. My Cooking Box, Chef by passion!
preparation
step 1
In a large saucepan bring to the boil 2 liters of water (if you use less water, adjust the salt proportionally).
step 2
Rinse the capers in sea salt under running water until they are completely desalted.
step 3
Heat a pan with the extra virgin olive oil and garlic (which you can find in the box), the dried black olives and the capers. Leave to brown over a low heat for 1 minute.
step 4
Add the cherry tomato sauce (which you already find ready, in the box), the black pepper and the fine salt. Cook for 2 minutes keeping the heat low.
step 5
When the water for the pasta boils, add the sea salt crystals and the tumminia busiate, taking care to keep the water boiling to a minimum and mix the dough gently, so as to avoid breaking it.
step 6
To obtain a perfect al dente cooking, cook the Busiate for 13 minutes (continue cooking for a few minutes if a softer consistency is desired).
step 7
A minute before draining the pasta heat the sauce, then drain the Busiate in the pan and mix everything gently.
step 8
Add the extra virgin olive oil and place the pasta on the plates.
