Saturday, July 25, 2009

Pasta with Capers, Cranberries and Olives

This was super quick to whip up and was full of flavor. It was a great compliment for the homemade pasta, recipe coming soon.Pasta with Capers, Cranberries and Olives

From: Tres Jolie Studios

13 oz. dried spaghetti
1/3 cup olive oil
2 cloves, garlic, finely chopped
2 Tbs. capers, drained and rinsed
1 Tb. dried cranberries (This was one of the best components and I'll be at least doubling these next time)
12 kalamata olives, pitted and chopped
juice from 1/2 lemon
1/2 cup parsley chopped
salt and freshly ground black pepper
fresh parmesan cheese

Cook the spaghetti in salted water until al dente.

While the spaghetti is cooking, gently heat the oil in a small saucepan. Add the garlic and cook for 1 minute. Add the capers, cranberries, olives and lemon juice and cook for another 30 seconds. When the pasta is cooked, drain and return to the warm pan. Add the caper mixture and parsley and toss well to coat. Add the freshly ground black pepper and parmesan; serve.

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