Penne with Tomatoes, Olives and Capers Recipe

Free Recipe Penne with Tomatoes, Olives and Capers

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Penne with Tomatoes, Olives and Capers Recipe

1 tb Olive oil
5 ts Garlic; minced
12 lg Plum tomatoes; seeded (about
-5 cups), coarsely chopped
3/4 c Kalamata olives or other
-brine-cured black olives;
-pitted and chopped
3/4 c Tawny Port
1 Jar capers; (4-ounces),
-drained
2 tb Fresh basil; chopped
2 tb Fresh thyme; chopped
1 tb Fresh oregano or 1/2
-teaspoon dried; chopped
1 ts Fresh rosemary or 1/2
-teaspoon dried; chopped
1 ts Dried crushed red pepper
14 oz Penne pasta
Additional chopped fresh
-basil
1/4 c Parmesan cheese; freshly
-grated

Penne with Tomatoes, Olives and Capers Preparation

Heat oil in heavy large pot over medium-high heat. Add garlic and saute until pale golden, about 2 minutes. Add tomatoes and olives. Saute until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately. Per Serving: Calories 377; total fat 8 g; saturated fat 1 g; cholesterol 3 mg Note: Parmesan goes a long way with this meatless entree, so use sparingly. Pour some Chianti Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3, 1998

Cooking Temperature:

Recipe Serves: 6

How Do You Cook Penne with Tomatoes, Olives and Capers?

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