Penne with Tomatoes, Olives, and Capers

Penne with Tomatoes, Olives, and Capers
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 3 cups chopped plum tomato (about 1 3/4 pounds)
  • 3 garlic cloves, finely chopped
  • ¼ teaspoon crushed red pepper
  • 1 ½ tablespoons capers
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • + 3 more ingredients
    • 6 cups hot cooked penne (about 4 cups uncooked tube-shaped pasta)
    • ¾ cup (3 ounces) grated fresh Parmesan cheese
    • ½ cup chopped pitted kalamata olives

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...

View full recipe at My Recipes

Comments

Variations on Penne with Tomatoes, Olives, and Capers

  • Penne with Tomatoes, Olives and Capers
    • pitted Kalamata olives or other brine-cured black olives
    • 5 teaspoons minced garlic
    • 3/4 cup tawny Port
    • 1 teaspoon dried crushed red pepper
    • +9 other ingredients


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