Pasta Puttanesca (Aglio e Olio)

By á-3209

Preparation

Step 1

Make Aglio e Olio and add 2 pints cherry tomatoes to the Aglio e Olio sauce, cover and cook over medium-high heat to burst tomatoes, 7-8 minutes. Gently mash them up with a wooden spoon and stir in a handful of pitted oil-cured black olives and a few tablespoons of chopped capers. Add the parsley and toss with starchy cooking water and penne pasta.