- 12 ounces linguine
- 12 ounces halved cherry tomatoes
- 1/2 cup pitted and halved Castelvetrano olives
- 1/2 cup onions
- 1/4 cup capers
- 1/2 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 1/2 cups water
Combine all the ingredients in a large straight-sided skillet.
Bring to a boil over high heat.
Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes.
Top with more fresh parsley.
Once the pasta begins to soften keep STIRRING and TURNING.
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