Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil

Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil
Photo by Randy Mayor

Ingredients

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

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

View full recipe at My Recipes

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