Pasta con olive e capperi
Preparation - Easy
A simple dish, and like all simple dishes the result depends on the quality of the ingredients. Use the best available.
6 T extra virgin olive oil
1 clove garlic
1/2 cup fresh parsley, chopped
20 black olives, Gaeta or other oil-cured olive, pitted and coarsely chopped
2 T capers, rinsed and chopped
1/4 cup freshly grated ricotta salata or pecorino cheese
l lb spaghetti or maccheroni
Heat the olive oil in a large pan over medium heat.
Saut� the garlic till golden, 3 to 4 minutes.
Add the parsley and saut� 1 or 2 minutes more.
Add olives, and capers and saut� for about 3 minutes over low heat.
Meanwhile, cook the pasta al dente.
When done, drain and add to mixture in pan.
Toss together and let rest in pan for 30 seconds.
Place in bowl.
Sprinkle with the cheese.