Penne with Tomatoes, Olives, and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This simple dish depends on fresh basil, garlic, and tomatoes to deliver big flavor. You can use almost any small pasta, such as macaroni, farfalle, rotelle, or tubetti. Ingredients:
1 tablespoon olive oil |
1/4 teaspoon crushed red pepper |
3 garlic cloves, finely chopped |
3 cups chopped plum tomato (about 1 3/4 pounds) |
1/2 cup chopped pitted kalamata olives |
1 1/2 tablespoons capers |
1/4 teaspoon salt |
6 cups hot cooked penne (about 4 cups uncooked tube-shaped pasta) |
3/4 cup (3 ounces) grated fresh parmesan cheese |
3 tablespoons chopped fresh basil |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic; sauté 30 seconds. Add tomato, olives, capers, and salt. Reduce heat, and simmer 8 minutes, stirring occasionally. Add pasta to pan, tossing gently to coat; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle with cheese and basil.
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