Ingredients
- 198 grams dry bowtie pasta (7 ounces)
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1/2 chili pepper (red hot chili, finely chopped, or 1/2 teaspoon sambal oelek)
- 1/2 cup tomatoes, diced (canned or fresh, optional)
- 255 grams cherry tomatoes (15 cherry tomatoes)
- 1 fennel bulb (small bulb, finely sliced)
- 1 zucchini, thinly sliced (small zucchini)
- 2 1/2 tablespoons capers, chopped (in salt)
- 1 tablespoon sultanas (finely chopped)
- 23 grams kalamata olives (pitted and halved, 8 olives)
- Black pepper (to taste)
- Salt (to taste, optional)
- 15 grams hazelnuts, finely chopped (roasted, 2 tablespoons)
How to Make
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Step 1: In a large pot, follow the directions on the pasta, cooking just short of al dente. Drain it and set it aside.
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Step 2: In a large skillet over low to medium heat, add the olive oil, then the garlic and the hot pepper (if you are using it). If using the sambal oelek, don't add that yet. Cook a few minutes, stirring frequently.
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Step 3: Next, add the diced tomatoes, cooking until they're soft and the excess water is gone.
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Step 4: Add the Cherry tomato halves. Cook until they have softened and the diced tomatoes have thickened some more (5 to 10 minutes). Add the sambal oelek if you have chosen to use it.
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Step 5: Add the fennel and cook until just softened, stirring occasionally (2 to 3 minutes).
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Step 6: Mix in the zucchini, capers, sultanas, and the olives. Cook until the zucchini isn't raw.
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Step 7: Add the pepper and the salt (If you need it. Some capers are saltier than others.)
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Step 8: Add the pasta and place the hazelnuts on top of everything.
We hope you enjoy this recipe!
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