“Very tasty. I cooked them in Italian style (southern), as a sauce for spaghetti. First saute' with olive oil garlic, salt, pepper, and a bit of white wine, then put in a previously made tomato sauce, done from fresh ripe roma tomatoes, garlic, red chili, black pepper, olive oil, capers and black olives -capers and olives to be added at the end, with heat off-. Let rest without heat for an hour then warm slightly, toss in the spaghetti (al dente please) for a minute and then add freshly chopped parsley on the dish. I served it with a crisp white (Fiano suggested). Truly excellent!”
