Sundried Tomato, Caper & Olive Pasta Sauce


Serves 4-6 

1 recipe Classic Napolitana Pasta Sauce - find that recipe here
80 grams Sundried Tomatoes, Chopped
50 grams Capers, Chopped 
80 grams Kalamata Olives, Pitted & Chopped 
30 ml olive oil 
Pinch of Crushed Red Chilli 
½ bunch fresh Basil, chopped
60 ml White wine  
Sea salt 
Freshly cracked black pepper


Sauté the Sundried Tomatoes, Capers & Olives in olive oil until soft about 3-5 minutes. 

Add the chilli, deglaze with white wine & reduce by ½. Add Napolitana Sauce. Simmer for 15 minutes until all the flavours are combined. 

Add fresh Basil & season with Salt & Pepper. 

Toss your favourite pasta with the sauce & grate fresh parmesan over the top, serve immediately. 

We like using rigatoni pasta, as the sauce will go through