A light and flavorful dish with a rather naughty name- that's why I left it in Italian. The dish was conjured up mid-1900's so I had nothing to do with the nomenclature. I made this with the leftover capers from the very tasty Chicken Piccata the other night. It's such an easy dish to prepare on nights where we don't want a lot to eat (like last night). The only difficulty was getting the olives in the actual dish before Cheap & Sweet Pea inhaled them all.

Ingredients:
6 oz Fettuccine, linguine, spaghetti, whatever...
2-3 Tbs Extra virgin olive oil
1 garlic clove , sliced
1/2 tsp red pepper flakes
1 cup cherry tomatoes , halved or Sun-Dried
1 Tbs capers
1/2 cup green or black olives, halved
Salt and pepper to taste

LOTS of grated Parmesan to top

Directions:
Boil pasta in heavily salted water until it reaches your desired consistency

Drain water and add everything else.

That's it.

Enjoy!

An old standby that almost never has any leftovers...

1/4 cup mayo (can definitely use light)
1 Tablespoon honey
1 Tablespoon favorite mustard- we like French Mustard (not to be confused with French's Mustard)
1/2 Tablespoon lemon juice
dash of salt

Mix all together and use for dressing or dipping