Linguine with Provolone and Capers

Ingredients

Linguine

8 ounces

Olive oil

3 tablespoons

Garlic

3 cloves, minced

Capers

2 tablespoons, drained

Provolone cheese

1 cup, shredded

Fresh parsley

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and reserve about 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it burn.
3. Stir in the capers and cook for an additional 2 minutes, allowing their briny flavor to infuse the oil.
4. Add the drained linguine to the skillet, tossing to combine with the garlic and capers. If the pasta seems dry, add a splash of the reserved pasta water to help coat the noodles.
5. Remove the skillet from the heat and sprinkle in the shredded provolone cheese. Toss until the cheese is melty and the pasta is evenly coated.
6. Season generously with salt and freshly cracked black pepper to taste.
7. Garnish with chopped fresh parsley before serving to add a pop of color and freshness.