This simple pasta dish is rich with the flavor of capers, black olives, garlic, and pine nuts. This is a fast and easy meal to make or use it as a side dish.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 3 Tablespoons butter
- 3 fluid ounces olive oil
- 3 cloves garlic, minced
- 3 ounces pine nuts
- 15 ounces California black olives, sliced
- 3 Tablespoons capers, rinsed, minced
- 1 Tablespoon basil, cut into chiffonade
- 1 teaspoon oregano, minced
- 1 teaspoon flat parsley, minced
- 1 pound pasta, any shape
- Salt, to taste
- Black pepper, ground, to taste
- 2 ounces Parmesan cheese, grated
Preparation:
Combine the butter with the olive oil and heat over medium heat in a large saute pan. Add the garlic and pine nuts, reduce the heat to low, and continue to cook until the nuts are just beginning to turn golden in color. Add the olives, capers, basil, oregano, parsley, salt, and pepper. Toss until the products are incorporated and heated thoroughly.
Cook the pasta in a large saucepot of boiling salted water until al dente. Drain well. Toss the drained pasta with the nut-olive mixture over medium heat until the products are incorporated and heated thoroughly. Season to taste with salt and black pepper.
Sprinkle each portion with grated Parmesan cheese.
Yield: 6 portions
Recipe Source: American Regional Cuisine: A Coast-to-Coast Celebration of the National Culinary Diversity by The Art Institutes (John Wiley & Sons)
Reprinted with permission.
Cook the pasta in a large saucepot of boiling salted water until al dente. Drain well. Toss the drained pasta with the nut-olive mixture over medium heat until the products are incorporated and heated thoroughly. Season to taste with salt and black pepper.
Sprinkle each portion with grated Parmesan cheese.
Yield: 6 portions
Recipe Source: American Regional Cuisine: A Coast-to-Coast Celebration of the National Culinary Diversity by The Art Institutes (John Wiley & Sons)
Reprinted with permission.
