|Nutritional Guidelines (per serving)|
|Servings: 6 portions (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 72g||26%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple 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.
American Regional Cuisine by The Art Institutes (John Wiley & Sons)
- 3 tablespoons butter
- 3 ounces olive oil
- 3 cloves garlic (minced)
- 3 ounces pine nuts
- 15 ounces California black olives (sliced)
- 3 tablespoons capers (rinsed and minced)
- 1 tablespoon basil (cut into chiffonade)
- 1 teaspoon oregano (minced)
- 1 teaspoon flat parsley (minced)
- 1 pound pasta (any shape)
- Salt (to taste)
- Ground black pepper (to taste)
- 2 ounces Parmesan cheese (grated)
Gather the ingredients.
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 sauce pot 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.
Recipe Source: by The Art Institutes (John Wiley & Sons)
Reprinted with permission.