Penne with Tomatoes, Olives, and Capers

By nikkiasse

Ingredients

• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, finely chopped
• 3 cups chopped plum tomato (about 1 3/4 pounds)
• 1/2 cup chopped pitted kalamata olives
• 1 1/2 tablespoons capers
• 1/4 teaspoon salt
• 6 cups hot cooked penne (about 4 cups uncooked tube-shaped pasta)
• 3/4 cup (3 ounces) grated fresh Parmesan cheese
• 3 tablespoons chopped fresh basil

Preparation

Step 1

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. Sprinkle with cheese and basil.