Bucatini with Capers and Olives is a typical Mediterranean dish. Its simplicity makes it a quick first course to prepare while delivering an intense flavor. The bucatini are dressed with pitted black olives, capers, chopped parsley and garlic, all tossed in extra virgin olive oil. Grated pecorino cheese is added to complete the dish. The result is a flavorful plate with a mix of spicy aromas and a slightly salty aftertaste.
Add the bucatini to boiling salted water
Meanwhile, sauté the whole garlic clove and the parsley in 6 tablespoons of olive oil
Add the olives cut into rounds and the chopped capers and sauté over low heat for 2 minutes
Drain the bucatini and add them to the pan with the sauce (after removing the garlic) and toss over high heat to let them absorb the flavors
Season with pecorino, mix, and serve immediately
Pan
Knife
Italy
| Energy (kcal) | 284.39 |
| Carbohydrates (g) | 53.03 |
| of which Sugars (g) | 2.03 |
| Fat (g) | 4.51 |
| of which Saturates (g) | 0.65 |
| Protein (g) | 10.32 |
| Fiber (g) | 1.78 |
| Sale (g) | 0.2 |
