Orange and Capers Pasta Sauce

Posted by Al Pryzbylski on March 27, 2011 0 Comments

 1/2 cup Bella Gusta Blood Orange EVOO

2 large onions, thinly sliced

2 tsp grated orange zest

2 garlic cloves, minced

1 cup of chicken stock

1 pound of rigatoni

2 TBS of capers

1/4 cup minced parsley

salt and pepper

In a saute pan heat oil over medium temp, add onions and saute until cleared (6-8 minutes), add zest, garlic and saute until softened. Reduce heat to low and add chicken stock. Simmer uncovered for about 10 minutes or until slightly reduced.

In a seperate pot, cook rigatoni until al dente, drain. Toss with onion mixture, add capers, parsley, salt and pepper to taste.

Serves 4, or is a great side for chicken / fish dishes.