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Pasta with olives and capers


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For 4 people: 400 g of pasta (butterflies or penne)-2 handfuls stoned black olives-1 handful capers squeezed and crushed-50 g extra virgin olive oil-1 bunch of parsley-1 clove of garlic-salt-nutritional yeast flakes (optional)


Cook the pasta al dente.
Meanwhile, fry in oil the cloves of garlic.
Then add the olives, pitted and chopped into strips, drained and chopped capers and fry over low heat for a few minutes.
Drain the pasta, remove the garlic from the sauce and pour the steaming pasta into the pan, then sprinkle with the chopped parsley.
Sauté the pasta together with olives and capers, well flavor.
Serve immediately with a sprinkling of nutritional yeast flakes.

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