Light penne with olives, capers and tomatoes
Tuesday August 17, 2010 10:14 AM
Ingredients:
How to prepare:
Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic; saut 30 seconds. Add tomato, olives, capers, and salt. Reduce heat, and simmer 8 minutes, stirring occasionally. Add pasta to pan, tossing gently to coat; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle with cheese and basil. Serve with tossed salad and Italian bread. Enjoy!
Shared by: Laurie, TheBAG Lady
- 3 T. olive oil
- 1/2 tsp. crushed red pepper
- 3 garlic cloves, finely chopped
- 3 cups chopped plum tomato
- 1/2 cup chopped pitted kalamata olives
- 1 1/2 T. capers
- 1/4 tsp. salt
- 6 cups hot cooked penne (about 4 cups uncooked tube-shaped pasta)
- 3/4 cup grated fresh Romano cheese
- 3 T. chopped fresh basil
How to prepare:
Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic; saut 30 seconds. Add tomato, olives, capers, and salt. Reduce heat, and simmer 8 minutes, stirring occasionally. Add pasta to pan, tossing gently to coat; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle with cheese and basil. Serve with tossed salad and Italian bread. Enjoy!
Shared by: Laurie, TheBAG Lady
