Bucatini With Olive-Caper Sauce

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 12 ounces bucatini or spaghetti
  • 1 small clove garlic
  • 2 tablespoons capers, drained and rinsed
  • Pinch of red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 1 pound tomatoes, diced
  • 2/3 cup pitted kalamata or nicoise olives, chopped
  • 3 tablespoons unsalted butter, cut into pieces, at room temperature
  • 3 tablespoons chopped fresh basil
  • 8 ounces fresh mozzarella cheese, finely chopped
Directions
  • 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.

  • Per serving: Calories 660; Fat 32 g (Saturated 15 g); Cholesterol 63 mg; Sodium 453 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g

  • Photograph by Christopher Testani


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Weeknight Summer Dinners