Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
4 servings (serving size: about 1 3/4 cups)

This simple dish depends on fresh basil, garlic, and tomatoes to deliver big flavor. You can use almost any small pasta, such as macaroni, farfalle, rotelle, or tubetti.

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic; sauté 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.

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