Easy Rigatoni with Olives

    25 minutes

    Olives, capers, garlic, ginger and nutmeg add a little spice and heat to this extremely easy one pot pasta dish. Use penne instead of rigatoni if you prefer.


    Queensland, Australia
    1 person made this

    Serves: 4 

    • 450g rigatoni
    • 1/2 cup olive oil
    • 1/2 cup black olives, sliced
    • 3 tablespoons capers
    • 1 clove garlic, crushed
    • 1/2 teaspoon ground ginger
    • pinch nutmeg
    • 2 tablespoons fresh parsley, chopped
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook the rigatoni in boiling salted water until al dente, 10-12 minutes.
    2. Drain the pasta and return to the saucepan. Add the olive oil and toss. Add the olives, capers, garlic, ginger, nutmeg and parsley. Season with salt and pepper and heat over low heat until heated through, about 2 minutes. Serve!

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