Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil

Ingredients

• ¹/₃ cup thinly sliced fresh basil
• ½ teaspoon crushed red pepper
• ¾ teaspoon salt
• 4 cups hot cooked bow tie pasta
• 2 tablespoons capers
• 4 cups halved cherry tomatoes (about 2 pints)
• 4 cups hot cooked bow tie pasta
• + 26 more ingredients
• • 2 tablespoons capers
  • 2 garlic cloves, minced
  • 4 cups halved cherry tomatoes (about 2 pints)
  • 4 cups hot cooked bow tie pasta
  • 4 cups halved cherry tomatoes (about 2 pints)
  • ¹/₃ cup thinly sliced fresh basil
  • ¼ cup chopped pitted niçoise olives
  • 2 tablespoons capers
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon salt
  • ½ teaspoon crushed red pepper
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • Red wine vinegar (optional)
  • ¹/₃ cup thinly sliced fresh basil
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon crushed red pepper
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • Red wine vinegar (optional)
  • Red wine vinegar (optional)
  • ¼ cup chopped pitted niçoise olives
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped pitted niçoise olives
  • 2 tablespoons extra-virgin olive oil

Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.

View full recipe at My Recipes