Bucatini With Olive Caper Sauce

Want to bring a little Italy to your dining room this summer? Craving a delicious summer night dinner? Bucatini with Olive Caper Sauce is the way to go!

Bucatini With Olive-Caper Sauce


Kosher salt

12 oz. of bucatini or spaghetti

1 small clove garlic

2 tablespoons of capers, drained and rinsed

A pinch of red pepper flakes

2 tablespoons of extra-virgin olive oil

1 lb. diced tomatoes

2/3 cup of pitted kalamata or nicoise olives, chopped

3 tablespoons of unsalted butter, cut into pieces, at room temperature

3 tablespoons of chopped fresh basil

8 oz of fresh mozzarella cheese, finely chopped

To Make:

  1. Bring a large pot of salted water to a boil. Add the pasta and then cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
  2. In the meantime, 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. After, transfer the mixture to a large bowl and add the olive oil, tomatoes, olives and the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese.
  3. Add in the pasta to the bowl with the tomato mixture and toss until the butter is melted then add the reserved cooking water to moisten if needed. Season with salt if preferred.

Note* I love this dish best with a side of garlic bread and garden salad. This dish in particular, has such a delicious Italian flare to it that you’re sure to love it! Enjoy!




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