Pasta with Olives, Capers, and Parsley

Ingredients

• 6 tablespoons Molinera Extra
• 5 cloves Garlic minced or pressed
• 1/2 cup fresh parsley chopped
• 20 oil cured black olives pitted and coarsely chopped
• 2 tablespoons Capers rinsed and chopped
• 1/4 cup ricotta cheese (or

• 1 pound Molinera Spaghetti (or other long pasta
Molinera)

Heat the olive oil in a large pan over medium heat.

Saute the garlic until golden, 3 to 4 minutes.

Add the olives and capers and saute for additional 3 minutes over low heat.Add the parsley and saute 1 or 2 minutes more.

Meanwhile, cook the pasta al dente. When the pasta is done, drain and add to olive mixture.

Toss gently and let rest for 30 seconds.

Garnish with the cheese (optional).