Penne With Tomatoes Olives and Capers |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light Ingredients:
1 tablespoon olive oil |
1/4 teaspoon crushed red pepper flakes |
3 garlic cloves, finely chopped |
3 cups chopped plum tomatoes (about 1 3/4 pounds) |
1/2 cup chopped pitted kalamata olive |
1 1/2 tablespoons capers |
1/4 teaspoon salt |
6 cups hot cooked penne (about 4 cups uncooked tube-shaped pasta) |
3/4 cup grated fresh parmesan cheese |
3 tablespoons chopped fresh basil |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic; sauté 30 seconds.
2. Add tomato, olives, capers, and salt. Reduce heat, and simmer 8 minutes, stirring occasionally.
3. Add pasta to pan, tossing gently to coat; cook 1 minute or until thoroughly heated. Remove from heat.
4. Sprinkle with cheese and basil.
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