Penne with Tomatoes, Olives and Capers

By á-1292

Parmesan goes a long way on this meatless entrée, so use sparingly. Pour some Chianti.

Ingredients

• 1 tablespoon olive oil
• 5 teaspoons minced garlic
• 12 large plum tomatoes, seeded, coarsely chopped (about 5 cups)
• 3/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
• 3/4 cup tawny Port
• 1 4-ounce jar capers, drained
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
• 1 teaspoon dried crushed red pepper
• 14 ounces penne pasta
• Additional chopped fresh basil
• 1/4 cup freshly grated Parmesan cheese

Preparation

Step 1

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 sauce with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately.