Torchetti with Olives & Capers


Pasta & Pizza

Serving Size

serves 4



Any green olive will do for this green sauce, but we particularly like using Sicilian Divina Castelvetrano or Frescatrano olives. They are the prettiest bright green, meaty, and sweet. 

Stir together the olives, parsley, capers, garlic, anchovies, preserved lemon, red pepper flakes, lemon juice, and olive oil in a large bowl. Season with salt and pepper, and set aside. Cook the pasta in a large pot of boiling salted water over high heat until just tender, 10–12 minutes. Drain the pasta. Add the pasta to the bowl with the sauce and toss well. Adjust the seasonings. Serve warm or at room temperature.