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Tortiglioni Ligurian
ingredients
servings
4
Tortiglioni, pasta
400 grams
Capers
1 spoon
Oregano
to taste
Onions
1 unit
Iodized salt
to taste
Brown sugar
4 grams
Extra virgin olive oil
to taste
San Marzano tomatoes
6 unit
Cailletier olives
70 grams
first courses from Italy - Liguria
Tortiglioni Ligurian
Tortiglioni Ligurian
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first course easy and fast but very fragrant and tasty. A dish that I prepared my mom this weekend when I went to visit her in Liguria.
preparation
step 1
Blanch the tomatoes for a few minutes then take off the skin and cut into pieces.
step 2
In a pan fry the thinly sliced onion and then add the chopped tomatoes, salt and the tip of a teaspoon of sugar to remove the acidity of the tomato.
step 3
Cook for about ten minutes.
step 4
Meanwhile, cut the rondelline olives and rinse the capers to take away the salt. Now add to the sauce olives, capers and oregano. Cook about ten minutes.
step 5
Serve with a good sprinkling of grated cheese.
