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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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 137 (24%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 4.8mg||1 %|
|Sodium 357.1mg||12 %|
|Potassium 427mg||11 %|
|Total Carbohydrate 90.5g||27 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 85.2g|
|Protein 17.9g||26 %|
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Calories per serving: 571
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