Castella Imports

Spaghetti with Oil Cured Olives & Parmesan


1 lb  Spaghetti 
2 oz  Aegean Extra Virgin Olive Oil
2 cloves of garlic crushed and finely chopped
2 tbsp Castella Capers (rinsed)
1/4 cup Fresh Parsley chopped


  1. Cook Pasta in Salted boiling water until aldente
  2. Heat olive oil in large pan
  3. Saute garlic until golden
  4. Add Oil Cured Olives, capers, saute 3 minutes
  5. Add in parsley, saute 1 to 2 mins
  6. Toss in pasta and  cheese
  7. Season with salt and pepper