I love a simple light pasta sauce like this tomato, olive and caper one. It is packed with flavor from the simplest of ingredients. Plus paired with a bucatini that captures the sauce additionally in the middle of the hollow noodle – wow what an easy, tasty, affordable dinner for you and the family. Here’s the recipe:
Tomato, Olive and Caper Bucatini, serves 4
2 Tbsp extra virgin olive oil
1 tsp salt
1 clove garlic, finely chopped
2 1/2 cups cherry or grape tomatoes, halved
2/3 cup kalamata olives, chopped
2 tbsp capers
5-7 sprigs fresh basil, chiffonade
12 oz bucatini
Directions:
Heat olive oil in large fry pan over medium-high heat. Add salt and chopped garlic. Saute until garlic begins to golden. Reduce heat to medium-low and add tomatoes. Saute tomatoes until they begin to soften (about 10 minutes). Add olives and capers and let simmer about 12-15 minutes on low heat.
Meanwhile, cook bucatini according the package.
Strain bucatini and toss in fry pan with tomato, olive and caper sauce.
Serve with fresh basil sprinkled on top.