Courtesy of "American Regional Cuisine: A Coast-to-Coast Celebration of the National Culinary Diversity" by The Art Institutes

6 servings

INGREDIENTS:

3 tablespoons butter
3 fluid ounces olive oil
3 cloves garlic, minced
3 ounces pine nuts
15 ounces black olives, sliced
3 tablespoons capers, rinsed, minced
1 tablespoon basil, cut into chiffonade
1 teaspoon oregano, minced
1 teaspoon flat parsley, minced
1 pound pasta, any shape
Salt, to taste
Black pepper, ground, to taste
2 ounces Parmesan cheese, grated
Sprinkle each portion with grated Parmesan cheese

DIRECTIONS:

Combine the butter with the oil and heat over medium heat in a large saute pan. Add the garlic and pine nuts, reduce the heat to low, and continue to cook until the nuts are just beginning to turn golden in color. Add the olives, capers, and herbs. Toss until the products are incorporated and heated thoroughly. Cook the pasta in a large saucepot of boiling salted water until al dente. Drain well. Toss the drained pasta with the nut-olive mixture over medium heat until the products are incorporated and heated thoroughly. Season to taste with salt and black pepper.