Pasta del Diavolo

Salento garlic, oregano, and peppers

Masseria Monaci

¼ cup good olive oil
a whole head of garlic, chopped
¾ to 1 cup sliced sun dried tomatoes
8 small tomatoes, halved
⅓ cup capers (packed in salt)
a little sea salt
2–4 Salento hot peppers (de-seeded carefully)


orrechiette
aged grating cheese


Warm olive oil in the pan. Add garlic and cook until translucent. Then add sun dried tomatoes and cook until they start to smell good. Add the fresh tomatoes, capers, and salt, and cook until it starts to become saucy. Add peppers and cook until thick. Toss with orrechiette and top with grated hard, aged cheese (Toscanella stagionata preferred!).


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