Ingredients
12 ounces cherry tomatoes
½ cup pitted green olives
½ cup fresh parsley leaves, plus more for garnish
4 ½ cups water
12 ounces dried linguine pasta
½ cup capers
2 tablespoons TAO Extra Virgin Olive Oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Directions
To start, cut cherry tomatoes and olives in half and place them in a large skillet with straight sides. Coarsely chop parsley leaves and add them to the skillet, along with water, linguine, capers, olive oil, salt, and black pepper.
Heat the skillet over high heat, and bring the mixture to a boil, which should take approximately 5 minutes. Stir and turn the pasta with tongs to prevent it from sticking, and boil the mixture until the pasta is al dente and almost all the liquid has evaporated, which should take 8 to 10 minutes.
Once done, remove the skillet from heat and top it with more fresh parsley. Taste the pasta and season with more salt as needed.
Adapted from healthnews.com