Pasta with Capers, Olives and Pine Nuts

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 08/8/19
Penne with capers, olives and pinenuts
Fleurent, Christine / Getty Images
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
711 Calories
41g Fat
72g Carbs
17g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 711
% Daily Value*
Total Fat 41g 53%
Saturated Fat 9g 45%
Cholesterol 23mg 8%
Sodium 848mg 37%
Total Carbohydrate 72g 26%
Dietary Fiber 6g 22%
Protein 17g
Calcium 247mg 19%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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)

Ingredients

  • 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)

Steps to Make It

  1. Gather the ingredients.

  2. Combine the butter with the olive oil and heat over medium heat in a large saute pan.

  3. 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.

  4. Add the olives, capers, basil, oregano, parsley, salt, and pepper. Toss until the products are incorporated and heated thoroughly.

  5. 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.

  6. Sprinkle each portion with grated Parmesan cheese.


Recipe Source: by The Art Institutes (John Wiley & Sons)
Reprinted with permission.