Pasta with Olives, Capers, and Parsley
Ready in 20 minutes
Serves : 4
6 tablespoons Extra Virgin Olive Oil
5 cloves Garlic; minced or pressed
1/2 cup Fresh parsley; chopped
20 Oil cured black olives; pitted and coarsely chopped
2 tablespoons Capers; rinsed and chopped
1/4 cup Ricotta salata cheese; (or pecorino) freshly grated (optional)
1 pound Spaghetti; (or other long pasta)
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).
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.
By Liz Harp