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


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.