Penne with Tomatoes, Olives and Capers

Ingredients

  • pitted Kalamata olives or other brine-cured black olives
  • 14 ounces penne pasta
  • ¾ cup tawny Port
  • 12 large plum tomatoes
  • 5 teaspoons minced garlic
  • fresh basil
  • 1 tablespoon fresh oregano
  • + 7 more ingredients
    • 1 4-ounce jar capers
    • 1 tablespoon olive oil
    • 1 teaspoon fresh rosemary
    • 1 teaspoon dried crushed red pepper
    • ¼ cup freshly grated Parmesan cheese
    • 2 tablespoons fresh thyme
    • 2 tablespoons fresh basil

Heat oil in heavy large pot over medium-high heat. Add garlic and sauté until pale golden, about 2 minutes. Add tomatoes and olives. Sauté until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season s...

View full recipe at Epicurious

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