Bucatini With Olive-Caper Sauce

Pasta is a weeknight dinner standby. Try a new one sauced with salty capers and olives, fresh summer tomatoes and mozzarella.

  • Prep time: 15 min
  • Cook time: 10 min
  • Yield: 4 servings
  • Level: Easy

Ingredients of Bucatini With Olive-Caper Sauce

  • 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

Also Read: Provencal Tuna Sandwiches

Directions of Bucatini With Olive-Caper Sauce

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed on the label. Reserve 1/2 cup cooking water, then drain the pasta.
  2. Meanwhile, stack 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.
  3. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the 1 tablespoon of capers remaining and the butter. Stir in basil and cheese.
  4. Add the pasta to the bowl with the tomato mixture and mix until the butter is melted, adding the reserved cooking water to moisten, if necessary.
  5. Season with salt.

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