Pasta with Olives, Capers, and Parsley
Great flavor! And quick to prepare too!"very good, and very easy to make. my wife was really surprised at my cooking ability.
there is a downside though. if too many good recipes like this exist i have trouble enjoying eating out.
great job." - officework13
Yield: 4 Ready in 20 minutes
favorite of 545 people 322 people want to try
Verified by stevemur
|6 tablespoonsExtra Virgin Olive Oil|
|5 clovesGarlic; minced or pressed|
|1/2 cupFresh parsley; chopped|
|20 Oil cured black olives; pitted and coarsely chopped|
|2 tablespoonsCapers; rinsed and chopped|
|1/4 cupRicotta salata cheese; (or pecorino) freshly grated (optional)|
|1 poundSpaghetti; (or other long pasta)|
Pasta with Olives, Capers, and Parsley Preparation
Heat the olive oil in a large pan over medium heat.
Saute the garlic until golden, 3 to 4 minutes.
Add the olives and capers and saute for about 3 minutes over low heat.
Add the parsley and saute 1 or 2 minutes more.
Meanwhile, cook the pasta al dente.
When the pasta is done, drain and add to olive mixture.
Toss gently and let rest for 30 seconds.
Garnish with the cheese (optional).
Adapted from a recipe found on www.e-rcps.com
I tried a new pasta - Perciatelli; sort of like spaghetti, but hollow in the middle. The pasta was a very good match, and quite substantial. This would be great with spaghetti or another long pasta too.
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