Sicilian Pasta Recipe with Pine Nuts and Capers

Seasoned w/ Butter, Parmesan & Fresh Italian Herbs

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The Sicilian tradition of Italian cooking is very home-based. Not often will you find ingredients that are sourced or grown more than just a few miles away. Extra-virgin olive oil, capers, and fresh herbs like basil and oregano are native to this region.

For this authentic Sicilian pasta recipe, any type of pasta can be used -- but to make it really special, look for certain types of artisan (or artigianale) varieties of spaghetti or vermicelli noodles.


  • 3 Tbsp. butter
  • 1/4 C olive oil
  • 3 garlic cloves, minced
  • 1/2 C pine nuts
  • 1/4 C black olives, sliced
  • 3 Tbsp. capers, rinsed
  • 1 Tbsp. fresh basil, minced
  • 1 tsp. fresh oregano, minced
  • 1 tsp. flat leaf parsley, minced
  • Salt and pepper to taste
  • 1 lb. pasta, any shape, uncooked
  • 3 Tbsp. Parmesan cheese, grated


In a large skillet, add the butter and olive oil and heat over medium heat. Add the garlic and pine nuts, reduce the heat to low, and continue to cook until the pine nuts are just turning light golden brown. Add the olives, capers, basil, oregano, parsley, salt, and pepper to the skillet. Mix together gently until heated through and fragrant. Remove from heat.

Cook the pasta in a large pot according to package directions, making sure the pasta remains al dente. Drain well.  Add the pasta to the skillet with the pine nut and oil mixture and stir together. Turn heat on low and heat pasta and oil just until mixture is nice and hot. Taste and add more salt and pepper if desired. Serve immediately with a sprinkle of Parmesan cheese on each serving.


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