1x 2x 3x
Cook Mode Prevent your screen from going dark
1 pound bowtie pasta 6 tablespoons unsalted butter 2 tablespoons olive oil 1 medium yellow onion diced 3 cloves garlic minced 2 cups cherry tomatoes cut in half 2 tablespoons capers 1/2 cup halved Kalamata olives 1/4 cup chopped fresh basil 1/2 cup grated Parmesan cheese divided Salt and pepper to taste
In a large pot, fill with salted water and set over high heat.
Once the water is boiling add pasta and cook till al dente, following box directions.
While the pasta is cooking start your sauce.
In a large skillet melt butter and olive oil over medium heat.
Add in onions and garlic. Sauté until the onions are translucent and the garlic is fragrant.
Add in tomatoes and capers and sauté until the tomatoes just start to soften. Remove from heat and set aside while your pasta finishes cooking.
Once the pasta is fully cooked, drain and add back to the pot.
Add sauce, Parmesan cheese, olives, and basil to the pasta. Toss to combine and drizzle with more olive oil if the pasta is too dry.
Season with salt and pepper if needed.
Serve warm with a sprinkle of extra grated Parmesan cheese if desired.
Serving: 1 g | Calories: 508 kcal | Carbohydrates: 44 g | Protein: 12 g | Fat: 32 g | Saturated Fat: 14 g | Polyunsaturated Fat: 16 g | Cholesterol: 57 mg | Sodium: 513 mg | Fiber: 4 g | Sugar: 4 g
Keyword 20 minute pasta, easy pasta recipes, fresh summer pasta, greek pasta, kalamata olive pasta, pasta with capers
Leave a comment and 5 star review!