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Pasta with capers and chili


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For 4 people
350 g pasta
1 big branch of rosemary
1 tablespoon salted capers
4 tablespoons oil
3 cloves of garlic
1 chilli pepper
3 dried tomatoes in oil (optional)
20 g pine nuts


Boil the pasta in boiling salted water.
Meanwhile, fry in a pan with oil the cloves of garlic, peeled and crushed with a fork; when they are golden delete them, add the chopped chilli and capers washed under running water and drained.
Remove the needles from the branch of rosemary and chop coarsely.
If you use them, drain the tomatoes from the storage oil and cut them into strips.
Drain the pasta al dente and reflect in the pan with the sauce mixture.
Add the rosemary, pine nuts and leave on the heat a couple of minutes, stirring until the half sleeve will be well seasoned.
Add the sun-dried tomatoes (if you use them), remove the pan from the heat, transfer the half sleeve into a warm bowl and serve immediately.

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