Chopped round peppers season a tomato sauce with olives and capers.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 1 tsp minced Tondo Calabrese pepper, plus more to taste
- 400 g canned crushed tomatoes
- 320 g dry pasta
- 60 g pitted olives, sliced
- 1 tbsp capers
- 1 tbsp olive oil
- 2 garlic cloves, minced
Method
- Warm oil and garlic over medium-low heat for 1 minute; add measured pepper and tomatoes.
- Simmer 15 minutes, then add olives and capers. Taste sauce before adding more pepper.
- Cook pasta according to package. Toss with sauce, adding a splash of pasta water if needed.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
This is not a shelf-stable preserve or a tested canning recipe. Keep sauces, pesto and vegetables with oil refrigerated; do not store them at room temperature.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Tondo Calabrese Pepper
What to cook next
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- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
