Pasta Siciliano

Ingredients

• 1 pound of spaghetti
• 1/2 cup of extra-virgin olive oil
• 2 cloves of garlic, minced
• 2 tablespoons of capers
• 1/2 cup of black olives, pitted and chopped
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of fresh parsley, chopped
• Salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute, stirring constantly.
3. Add the capers, olives, and tomatoes, and cook for an additional 2 minutes, stirring occasionally.
4. Add the cooked spaghetti to the skillet and toss to combine. Cook for an additional 2 minutes, stirring occasionally.
5. Add the parsley, salt, and pepper, and toss to combine. Cook for an additional 1 minute, stirring occasionally.
6. Serve hot.

Interesting Facts

• Pasta Siciliano originated in Sicily, Italy.
• The dish is traditionally made with spaghetti, but other types of pasta can be used.
• The dish is typically served as a main course but can also be served as a side dish.
• Pasta Siciliano is a great way to use up leftover vegetables.