- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Serves 4-6
- 1 pound thin spaghetti
- 4 Backyard Farms Tomatoes on the Vine, sliced into 1-inch cubes
- ½ cup of capers, drained
- 1 cup Kalamata olives
- 1 cup extra virgin olive oil
- 1 garlic bulb, sliced
- ½ cup Pecorino Romano cheese, grated
Bring a large pot of salted water to a boil; cook pasta al dente according to maker’s instructions.
While pasta is cooking, in a large sauce pan, sauté garlic in olive oil until soft. Add capers and olives, cooking for two minutes on low heat. Add tomatoes and stir. Increase heat to medium and continue simmering until pasta is done.
Add pasta to sauce. Toss with Pecorino Romano cheese. Serve.
Recipe by Carla and Christine Pallotta, Executive Chefs at NEBO Cucina & Enoteca in Boston, MA