Spaghetti With Capers and Olives
Water sufficient to cook the pasta
Pinch of salt
12 oz dried spaghetti
1/3 cup virgin olive oil
2 garlic cloves, finely chopped
2 Tbsp drained and rinsed capers
12 olives, pitted and chopped
Freshly squeezed juice of 1/2 lemon
1/2 cup chopped flat-leaf parsley
Sea salt and freshly ground black pepper, to taste
- Bring the water to a boil in a large saucepan. Add the salt and the pasta and cook until “al dente” according to the package instructions.
- In a small saucepan, slowly heat the oil. Add the garlic and cook for 1 minute. Add the capers, olives and lemon juice and cook for 30 seconds.
- Drain the pasta and return to the warm pan. Add the caper mixture and the parsley and toss well to coat. Add the pepper and serve.
Makes 4 servings