Rigatoni con pomodoro e capperi

Early morning is filled with the perfume of cooking along the streets of Naples. The smell of garlic lightly frying in olive oil travels freely through open kitchen windows. The aroma of slowly cooking tomatoes follow. The sun warms as the scent of rosemary makes its journey across the terraces and balconies of this lively southern Italian city.

The trinity formed by tomato, rosemary and garlic inevitably remind me of the many bowls of pasta shared with friends in their garden near Pozzuoli. The addition of capers and basil serve as a reminder of time spent in Giovanna’s kitchen. The following recipe is a perfect example of shared family tradition and simply prepared food authentic to its origin.

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