CAPELLINI - TOMATOES, CAPERS, AND OLIVES

By akselden

Ingredients

• 2 lb. ripe tomatoes
• 1/2 pkg. capellini pasta
• 1/4 C. extra virgin olive oil
• 1 T. minced garlic
• 2 T. capers, rinsed, drained
• 20 pitted kalamata olives, halved
• 1 tsp. kosher salt
• 1/2 tsp. coarse ground black pepper
• 2 T. snipped fresh basil
• Parmigiano Reggiano, grated

Preparation

Step 1

1. In a large saucepan, immerse one tomato at a time in boiling water until the skins loosen (about 1 minute). Cool slightly; remove skins. Cut tomatoes in half horizontally; remove seeds. Dice tomatoes; set aside.

2. Cook pasta according to package directions; drain.

3. In large skillet, heat olive oil. Stir in garlic, cooking 1 minute. Add tomatoes, capers and olives, cooking until heated through (about 5 minutes). Stir in salt, pepper and basil.

4. Divide pasta among 4 plates; top with tomato mixture. Sprinkle with Parmigaino Reggiano.