Rigatoni with Olives, Capers, and Pine Nuts
If you love pasta and olives, then this is the dish for you.
1 teaspoon extra virgin olive oil
2-3 cloves fresh garlic, minced
2-3 tablespoons capers, drained and lightly rinsed
1/2 cup pine nuts, pan toasted
Spring or filtered water
1, 8 -oz. packagewhole wheat rigatoni
Hot sauce, to taste
10-12 pitted olives, minced
Small handful fresh flatleaf parsley, minced
Bring a large pot of salted water to a boil for cooking pasta.
In a skillet, heat oil and sautee garlic lightly. Add capers and sautee for 3-4 minutes. Add walnut pieces, a small amount of water and cover. Simmer 7-8 minutes over medium-low heat. Puree the sauce in a food processor, until walnuts are about half broken. The sauce should be coarse, not smooth.
While the sauce cooks, add pasta to boiling water and cook al dente. When the rigatoni is cooked to your liking, drain well. Do not rinse, but toss immediately with the hot sauce, olives, fresh minced parsley and serve.
Makes 3-4 servings