Pasta snails can be very nice. And, this olive sauce is one of those quick sauces you can do while the pasta water is heating. Enjoy! Ingredients for 4:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1 pound (500 g) pasta snails
- 4 ripe tomatoes, peeled, seeded, and diced
- A red bell pepper
- 2 tablespoons salted capers, rinsed
- An onion, sliced
- 20 black olives, pitted
- 4 basil leaves
- 1 teaspoon oregano
- 1/4 cup olive oil
- Salt and pepper to taste
Begin making the sauce by washing the pepper, and boiling it for ten minutes. Drain it, seed and rib it, and dice it. Meanwhile, mince the onion, and sauté it in the olive oil, in a large skillet. When the onion has browned, stir in the peppers, tomatoes, capers, oregano, and olives. Reduce the heat and simmer the sauce for about 20 minutes. While the sauce is simmering, bring a kettle with a gallon of salted water to a boil, and cook the pasta until it is barely al dente. Drain it, pour it into the skillet, and toss it over high heat in the sauce until it is done, a minute or so.
This will work nicely as a first course, or with a tossed salad. The wine? I'd be tempted by an Est! Est! Est! from Montefiascone.
Yield: 4 servings pasta snails with olive sauce.