Strozzapreti with dried tomatoes, pine nuts, olives and capers

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How to make strozzapreti with dried tomatoes, pine nuts, olives and capers, an easy and tasty sauce to sauté with cherry tomatoes, garlic and basil.


Ingredients for 4 people

For pasta

- 300 g of fresh strozzapreti


For the dressing

- 200 g of cherry tomatoes

- 2 cloves of garlic


- 10 dried tomatoes

- 2 tablespoons of pine nuts

- 2 tablespoons of capers


- 10 toasted black olives

- 2 tablespoons of extra virgin olive oil

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- 1 bunch of basil

- salt

How to prepare strozzapreti with dried tomatoes, pine nuts, olives and capers

Wash the cherry tomatoes, dry them and cut them into cubes, then keep them aside.

Meanwhile, put the water to boil for the pasta in a saucepan.

Chop the garlic, pine nuts, olives, capers, dried tomatoes and fresh basil with a mixer.

In a pan with the oil, sauté the diced cherry tomatoes for a minute.

Combine the other ingredients and stir over high heat.


Cook the pasta al dente, drain and sauté in the pan with the sauce.

Serve the strozzapreti hot.

Strozzapreti with Olives and Stracciatella (May 2021)


Tags: First classics
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