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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Great dish. Simple, quick and tasty. I left out the capers and used regular pitted olives. I used only 1/2 teaspoon salt. I used the full amount of pepper but it was too spicy. Next time I will only use 1/4 teaspoon of each pepper. Totally left out the vinegar, it didn't need it. When I served the salad I sprinkled some feta cheese on it. I will definitely make this dish again. It is a keeper!
Loved this salad! Very easy and delicious. The only thing I changed was to add a little feta cheese and also a few extra capers because I like them. Can't wait to have some of the leftover for my lunch tomorrow.
This was fantastic. I made it for special dinner guests and they loved it as did my husband. I made as directed except substituted kalamata olives since I couldn't find nicoise olives - and used about half the amount of salt called for. I don't care for kalamata olives but I still thought this was great. I mixed everything but the pasta together several hours ahead of time and kept it out at room temperature. After I drained the pasta I put it back into the pot with the tomato mixture and kept it warm on low while I got everything else ready. I splashed a little red wine vinegar on top of the pasta in the serving bowl since the meal was served family style, not plated. I served this with cedar plank grilled salmon and steamed broccoli. Leftovers were great too! This will be on my regular list of favorites.
This was an amazing dish! It doesn't need the full amount of salt, however, because the capers and olives are fairly salty as well. I ended up using plain canned black olives instead of the nicoise olives because I just couldn't find them, and I had garlic butter olive oil instead of plain EVOO. I also didn't use the garlic. I honestly just forgot it, but it worked out wonderfully without it. A few people have mentioned that the amount of pepper was too much, but I really loved the amount of spice that this dish had. But I'm also very used to spicy food, so for anyone who doesn't love a little heat, it probably really does need to be less pepper. I know I'll definitely be making this again, just remembering to add the garlic and using much less salt.
I've been making this dish for years, especially in the summer. It is fabulous and we never get tired of it. I always use Kalamatas and leave out the red wine vinegar. It's delicious, easy and quick to make.
Delicious! I used Kalamata olives, since that is what I had on hand and eased up on the red pepper. I also added some fresh corn to the salad which gave it some sweetness. I will definitely make this again.
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