This well balanced pasta dish is briny with acidity and freshness.
Course Dinner, Lunch
Cuisine Italian
Keyword Capers, Olives, Pasta
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 3people
Ingredients
1/2lb pastalong (spaghetti, linguini, or bucatini)
5clovesgarlicminced
6ozgreen olivescastelvetrano if available
1/4cupcapers
1/2cupbasilminced
1cupflat leaf parsleyminced
1lemonzest and juice seperated
4tbspbutter
2tbspolive oil
Instructions
While you prepare the sauce cook the pasta as per packaging in salty water. Once done, place on the side for later use.
Add 3 tbsp of butter and all of the olive oil to a pot. Heat up on low-medium heat. Once heated add the garlic and cook on low for 3-4 minutes until garlic is soft and fragrant.
Add capers, and olives. Careful, depending on how much caper juice you get int the pot it may splash a bit. Give a mix and cook for another 5 minutes.
Add parsley, basil, and lemon juice and lemon zest. Simmer for 3 minutes.
Toss in the pasta and the last tbsp on butter. Give a toss and cook for 2-3 minutes until pasta has absorbed some of the sauce.