Best Pasta With Capersolives And Pine Nuts Recipes

SPAGHETTI WITH OLIVE AND PINE NUT SALSA

Steps:

• Very finely chop together olives, capers, and pine nuts with a large heavy knife. Transfer to a large serving bowl along with parsley and red-pepper flakes, then stir in oil until combined.
• Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain in a colander.
• Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)

TOMATO SAUCE WITH PINE NUTS, CAPERS, OLIVES AND RAISINS

Steps:

• Drain tomatoes into a measuring cup. Reserve 1/4 cup of packing juice. Roughly chop tomatoes and set aside.
• In a medium saucepan, heat olive oil over low heat until shimmering. Add garlic and cook gently until soft but not brown. Add tomatoes, raise heat to medium, and cook tomatoes until they are soft and broken down, about 15 minutes. Add a little reserved juice if necessary, but keep the sauce very thick.
• Meanwhile, toast pine nuts in a small dry skillet over medium heat until golden, stirring (or shaking and tossing) often. Stir into the sauce along with the raisins, olive, and capers. Season sauce to taste and serve with fish or tossed with pasta.

BUCATINI WITH OLIVE-CAPER SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, pile the garlic, 1 tablespoon capers and the red pepper flakes on a cutting board; mince, then mash with the flat side of a chef's knife to make a paste. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese.
• Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt.

PASTA WITH TOMATOES, BLACK OLIVES AND CAPERS

Steps:

• Prepare pasta according to package instructions.
• In a large skillet, heat olive oil and saute onions till they start to turn clear.
• Add the garlic and saute briefly. Don't let it brown.
• Add the tomatoes, breaking them up with your hands or a spoon.
• Stir in the rest of the ingredients.
• Simmer for about 5 to 10 minutes. Sauce will thicken slightly but still should have liquid.

SPICY PASTA WITH CAPERS AND OLIVES

Steps:

• Heat large skillet over medium-high heat.
• Add oil.
• When oil is hot, add the anchovies.
• Mash the anchovies in the olive oil and sauté for 45 seconds.
• Add the onion and sauté for 2 minutes, until tender.
• Add the garlic and sauté for another 2 minutes.
• Add the seeded, chopped tomatoes, tomato paste and wine.
• Bring to a boil and boil for 2 minutes.
• Reduce heat to medium and add capers, olives, basil, red pepper flakes, salt and pepper.
• Simmer, uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
• Taste for seasoning and adjust spices accordingly.
• Cook the pasta according to package directions.
• Drain pasta and toss with sauce.
• (If sauce gets a little too thick, spoon in a little water from the pot you are cooking the pasta in).
• Sprinkle with grated cheese.