Organic whole Russello Durum wheat caserecce with summer sauce


300 g of Allemandi organic whole “Russello” durum wheat caserecce
2 large ripe tomatoes
1 small onion
1/2 celery stalk
1/2 carrot
1 garlic clove
1 tbs of “Taggiasche” olives, pitted
1 ts of capers
1 small bundle of fresh mixed aromatic herbs (basil, thyme, oregano, marjoram)
extra virgin olive oil

Fill a big pot with water and bring to a boil. When it boils, salt the water.

Peel the vegetables and finely mince onion, garlic, celery and carrot.
Pour two tablespoons of extra virgin olive oil in a pan and add the minced
veggies. Gently sautee for 6-7 minutes.

Meanwhile, toss the pasta into the boiling water and stir from time to time.
Cook for 10-11 minutes.

Peel the tomatoes, finely chop them and add them into the pan. Season with salt and cook 5-10 minutes.

Meanwhile, finely mince the aromatic herbs (they must be fresh, not dried!
with the olives and the capers.

When pasta is al dente, drain it, add the aromatic mix to the sauce, season the pasta
adding a little bit of extra virgin olive oil