Semi di Orzo with Uncooked Itallian Sauce
Ingredients:
- 3/4 lb Rummo Semi di Orzo N° 27
- 15 oz red tomatoes
- 12 black olives
- 1 clove garlic
- 2 Tbsp capers
- 2 blanched almonds
- A pinch of oregano
- Basil, several fresh leaves
- Salt, to taste
- Extra virgin olive oil, to taste
Directions:
Dice the tomatoes. Place into a blender with all the other ingredients aside from the pasta. Process until smooth. Cook the Semi di Orzo for 10 minutes in salted, boiling water. Drain the pasta. Toss all ingredients together and stir until well combined. Drizzle with olive oil. Garnish with basil (optional) and serve. Buon appetito.
