Bucatini with Olive-Caper Sauce

Man, was this pasta good! I didn’t have mozzarella on hand, but I did have feta. At first I thought that the feta might be too salty, since I already had olives and capers, but nope, it worked just fine! This is pretty much a Greek salad pasta! We all liked this one. And it’s super easy!

rating: 9

Bucatini with Olive-Caper Sauce
(Food Network Magazine, May 2013)

serves 4
time needed: 25 min.


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 (I used feta)

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.



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