Pasta with Capers Olives and Pine Nuts
Indulge in the vibrant Mediterranean flavors of **Pasta with Capers, Olives, and Pine Nuts**, a quick and easy dish that’s perfect for weeknight dinners yet elegant enough for entertaining. This recipe shines with its combination of briny capers, savory black olives, and nutty toasted pine nuts, creating a harmony of bold and balanced flavors. Fresh garlic and a hint of red chili flakes add a subtle kick, while lemon zest and juice brighten the dish with zesty freshness. Tossed in silky extra virgin olive oil and finished with a sprinkle of chopped parsley and optional Parmesan cheese, this pasta is irresistibly light yet satisfying. Ready in just 30 minutes, it’s a deliciously effortless way to bring Mediterranean-inspired flair to your table.
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, linguine, or your choice)
- 3 tbsp Capers, rinsed and drained
- 1 cup Pitted black olives, sliced
- 1 cup Pine nuts
- 4 cloves Garlic, minced
- 4 tbsp Extra virgin olive oil
- 0.5 tsp Red chili flakes
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Parmesan cheese, grated (optional)
- 1 Lemon, zested and juiced
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
While the pasta is cooking, toast the pine nuts. Place a dry skillet over medium heat and add the pine nuts. Cook for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red chili flakes. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Add the capers and sliced olives to the skillet. Stir and cook for 2-3 minutes to warm through.
Stir in the lemon zest and juice, then add the drained pasta to the skillet, tossing everything together. If the pasta seems dry, add a few tablespoons of the reserved pasta cooking water to loosen it up.
Drizzle the remaining 1 tablespoon of olive oil over the pasta and season with salt and black pepper to taste.
Add the toasted pine nuts and chopped parsley to the skillet, tossing to combine.
Serve the pasta warm, topped with grated Parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
2884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.2 g | 289% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 46.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 6693 mg | 291% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 9.8 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1703 mg | 131% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1879 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
