Orange-Caper Pasta Sauce


  • 1/2 C The Olive Grove’s Blood Orange Olive Oil
  • 2 Large yellow onions, thinly sliced
  • 2 tsp Grated orange zest
  • 2 Garlic cloves, minced
  • 1 C Chicken Stock
  • 1 lb The Olive Grove’s Torchio pasta
  • 2 Tbsp Capers, drained
  • 1/4 C Flat-leaf parsley, minced
  • Sea salt and freshly ground black pepper to taste


In a large sauté pan, heat the olive oil over medium heat and sauté the onions until golden, 6 to 8 minutes.  Add the orange zest and garlic and cook until softened, 2 to 3 minutes.  Reduce the heat to low and add the chicken stock.  Simmer, uncovered, for 10 minutes, or until slightly reduced.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente, then drain.  Toss with onion mixture; add the capers, parsley, salt and pepper.  Delicious as a main course, or served as a side dish with grilled seafood or chicken.

Serves 4