Make use of garden fresh tomatoes and basil with this Mediterranean-inspired pasta dish. Serve warm with a crisp side salad and garlic bread or chill and enjoy at an afternoon picnic.
4 cups hot cooked bow tie pasta
4 cups halved cherry tomatoes (about 2 pints)
1/3 cup thinly sliced fresh basil
1/4 cup chopped pitted niçoise olives
2 tablespoons capers
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
Red wine vinegar (optional)
How to Make It
Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.
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