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Pasta with Olives and Capers
Serves 4
A traditional Sicilian sauce with an odd name and a delicious but strong flavor.
Ingredients:
- 6 T. Rienzi Olive Oil
- 1 clove garlic
- 1/2 cup fresh parsley, chopped
- 20 black olives, Gaeta or other oil-cured olive, pitted and coarsely chopped (Rienzi green olives)
- 2 T. Rienzi capers, rinsed and chopped
- 1/4 cup freshly grated ricotta salata or Rienzi pecorino cheese
- 1 lb. Rienzi #4 spaghetti
Preparation:
1. Heat the olive oil in a pan over medium heat.
2. Saute the garlic till golden for 3 to 4 minutes.
3. Add the parsley and saute 1 or 2 minutes.
4. Add olives and capers and saute for about 3 minutes over low heat.
5. Meanwhile, cook the pasta al dente.
6. When done, drain and add to mixture in pan.
7. Toss together and let rest in pan for 30 seconds.
8. Place in bowl. Sprinkle with the cheese. Serve!
Wine Pairing: Angelica Nero d'Avola
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