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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 15 |
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Sweet sun-dried tomatoes, black olives and fresh basil are tossed with olive oil and pasta in this easy vegetarian dish. I like to make it in advance so the flavors have a chance to blend.—Jennifer Mento, Boston, Massachusetts Ingredients:
1 jar (6 ounces) pitted greek olives, drained |
3/4 cup oil-packed sun-dried tomatoes |
1/2 cup grated romano cheese |
1/4 cup olive oil |
1 tablespoon capers, drained |
1 teaspoon lime juice |
1/4 teaspoon pepper |
1/4 teaspoon crushed red pepper flakes |
3 to 4 drops hot pepper sauce, optional |
1 package (16 ounces) spiral pasta |
3/4 cup minced fresh basil |
additional grated romano cheese, optional |
Directions:
1. In a small bowl, combine the olives, tomatoes, cheese, oil, capers, lime juice, pepper, pepper flakes and pepper sauce if desired; let stand for 10-15 minutes. Meanwhile, cook pasta according to package directions.
2. Drain pasta; place in a large bowl. Add olive mixture and basil; toss to coat. Serve with additional cheese if desired. Yield: 15 servings.
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