Pasta with Fresh Tomato Caper Sauce (Ziti Con Pesto Pantesco)

Pantesco means “in the style of Pantelleria,” an island off the coast of Sicily. Capers grow on the island and work well in this no-cook sauce. Serve sprinkled with more Romano cheese if desired.

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Servings: 6

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Ingredients

  • 4 ripe firm Ontario Greenhouse Tomatoes, diced
  • 1/3 cup (75 mL) olive oil
  • 2 tbsp (25 mL) capers, drained and coarsely chopped
  • 2 cloves Ontario Garlic, minced
  • 1/4 cup (50 mL) each chopped fresh Ontario Basil and Flat-Leaf Parsley
  • 1/2 tsp (2 mL) crushed red pepper flakes (or to taste)
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 lb (500 g) ziti pasta or penne
  • 1/4 cup (50 mL) freshly grated Romano cheese
 

Instructions

In large bowl, combine tomatoes, oil, capers, garlic, basil, parsley, red pepper flakes, salt and pepper. Set aside.

Cook pasta according to package directions until just tender; drain. Add to tomato mixture; toss well. Sprinkle with cheese; toss again. Serve warm or at room temperature.

Nutritional information

1 Serving:

  • Protein: 11 grams
  • Fat: 15 grams
  • Carbohydrate: 59 grams
  • Calories: 420
  • Fibre: 3.5
  • Sodium: 245 mg