Pasta with Capers, Olives & Pine Nuts
Submitted by madisonnut
Toasted pine nuts, briny capers, and sliced black olives toss with garlic-infused butter and olive oil for a quick Mediterranean pasta that’s ready in 25 minutes.
YIELD
4 servingsPREP
6 minCOOK
15 minREADY
25 minThis is the kind of pasta you throw together when you want big flavor without big effort.
Pine nuts toast in butter and olive oil with minced garlic until they turn golden and smell like heaven, then you toss in chopped olives, capers, and fresh herbs (basil, oregano, parsley). That nutty, salty, garlicky mixture gets tossed with hot pasta until every strand is coated, then finished with grated Parmesan. The whole thing takes maybe 25 minutes from pan to plate.
It’s weeknight dinner that tastes like you spent hours on it.
Cooking Tips
- Watch pine nuts carefully as they toast (they burn quickly)
- Use good quality olives (Kalamata or Gaeta work great)
- Don’t rinse the pasta after draining (the starch helps sauce cling)
- Toss pasta with sauce over heat for 1-2 minutes to marry flavors
Ingredients
Directions
Combine the butter with the oil and heat over medium heat in a large sauté 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, and herbs.
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.
