Castelvetrano, Tomato, Caper Sauce
“With sauce, it’s all about the beauty of simplicity. These three recipes are inspired by our annual staff trips to Italy—which began in 1995. We return with a deeper understanding of tradition and stories from the source that come to life in beautiful recipes like these.”—chef Darrel Truett, Barolo Grill
Ingredients
- ½ c. olive oil
- 1 c. Castelvetrano olives (sliced)
- 1 c. heirloom cherry tomatoes
- ¼ c. capers
- ½ lemon zest
- 6 large basil leaves (torn)
- ½ c. Pecorino cheese
- salt (to taste)
- pepper (to taste)
Directions
- Add ½ c. olive oil to pan on medium heat.
- Sauté 1 c. sliced Castelvetrano olives and 1 c. heirloom cherry tomatoes until they start to soften.
- Add ¼ c. capers and zest of a half lemon.
- Toss with your choice of noodle.
- Top with 6 large torn basil leaves and ½ c. Pecorino cheese.
- Add salt and pepper to taste.