Bucatini capers and olives
Instructions
Pour the bucatini in boiling salted water.
Meanwhile, saute in 6 tablespoons oil whole garlic and parsley.
Combine the sliced olives, chopped capers and fry over low heat for 2 minutes.
Drain the bucatini and pour into pan with sauce (after removing the garlic) and make them taste a high flame.
Toss with the cheese, stir and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta bucatini
- 80 g of pitted black olives
- 1 handful of capers
- Chopped parsley
- 1 clove of garlic
- Olive oil
- Grated pecorino cheese
- Salt