Penne with Tomatoes, Olives and Capers

Ingredients

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

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