Penne with Tomatoes, Olives, and Capers
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Ingredients
1 tablespoon olive oil
¼ teaspoon ground red pepper flakes
3 garlic cloves, finely chopped
3 cups chopped plum tomatoes (about 1 3/4 pounds)
½ cup chopped pitted kalamata olives
1 ½ tablespoons capers
¼ teaspoon salt
6 cups hot penne (approximately 4 raw tube-shaped pastas)
¾ cup (3 oz) grated fresh parmesan cheese
3 tablespoons chopped fresh basil
To make
Fresh basil, garlic and tomatoes are used to add a special flavor to this simple dish. You can use almost any fine pasta, such as pasta, farfalle, rotelle or tubetti.
Heat the oil in a large nonstick skillet over medium-high heat. Add pepper and garlic; simmer for 30 seconds. Add the tomatoes, olives, capers and salt. Reduce the heat and simmer for 8 minutes, stirring occasionally. Add the pasta to the pan, stirring gently to coat; cook for 1 minute or until completely warmed through. Remove from heat. Sprinkle with cheese and basil.
Heat the oil in a large nonstick skillet over medium-high heat. Add pepper and garlic; simmer for 30 seconds. Add the tomatoes, olives, capers and salt. Reduce the heat and simmer for 8 minutes, stirring occasionally. Add the pasta to the pan, stirring gently to coat; cook for 1 minute or until completely warmed through. Remove from heat. Sprinkle with cheese and basil.
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Author:Admin
Published: 11/20/2023 9:17 PM
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