Bucatini with capers and olives
Instructions
FRY in oil the parsley and garlic.
Add the sliced olives and capers.
Saute for a few minutes.
Remove garlic, add bucatini cooked al dente and leave on the fire for a few minutes while stirring.
Sprinkle with cheese and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta bucatini
- 1 jar of pitted black olives
- 1 handful of squeezed and chopped capers
- 50 g of olive oil
- 1 sprig of chopped parsley
- 1 clove of garlic
- 60 g of grated pecorino cheese
- Little of salt