Scarlet skewered olives with taggiasche, capers and pine nuts.
3 recipes
Sedanini with light lentils
ingredients
servings
1
Lentil flour pasta
80 oz
Cailletier olives
10 unit
Canned capers
20 oz
Datterino tomato sauce
1 cup
first courses from Italy
Sedanini with light lentils
Sedanini with light lentils
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Light and vegan, very good.
preparation
step 1
Non-stick frying pan with oil, garlic. When you start to smell garlic, add the tomato puree without salt. Let cook for 15 minutes.
step 2
In the meantime, boil the water, when it boils, put the dough for about 7-8 minutes.
step 3
In the non-stick pan you can also put the olives and capers after 15 minutes (wash them to remove all the salt!).
step 4
When the pasta is cooked, drain it and put it in the pan, making it jump for a few minutes over high heat.
