Pasta with Capers and Olive Oil
Makes 4 servings
Ingredients:
1 pound dried pasta
6 tablespoons extra virgin olive oil
6 teaspoons or more of sweet butter
3 tablespoons capers packed in salt, (rinsed, soaked for 10 minutes and patted dry)
salt and pepper to taste
1/2 cup freshly grated Parmigiano Reggiano cheese
Preparation:
Boil the pasta according to the directions on the package (al dente). Drain and toss with the olive oil, butter, capers, salt and pepper. Serve the grated Parmigiano Reggiano cheese at the table.
Note: Additional considerations that can be added to the pasta; finely chopped garlic, thinly sliced garlic lightly cooked in oil, thin strips of roasted red bell peppers or fresh peppers quickly simmered in oil, anchovies, sliced black olives, pine nuts, herbs, tomatoes, crushed red pepper, fresh truffles, truffle oil, or truffle butter.
Ingredients:
1 pound dried pasta
6 tablespoons extra virgin olive oil
6 teaspoons or more of sweet butter
3 tablespoons capers packed in salt, (rinsed, soaked for 10 minutes and patted dry)
salt and pepper to taste
1/2 cup freshly grated Parmigiano Reggiano cheese
Preparation:
Boil the pasta according to the directions on the package (al dente). Drain and toss with the olive oil, butter, capers, salt and pepper. Serve the grated Parmigiano Reggiano cheese at the table.
Note: Additional considerations that can be added to the pasta; finely chopped garlic, thinly sliced garlic lightly cooked in oil, thin strips of roasted red bell peppers or fresh peppers quickly simmered in oil, anchovies, sliced black olives, pine nuts, herbs, tomatoes, crushed red pepper, fresh truffles, truffle oil, or truffle butter.
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