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Penne with Tomatoes, Olives, and Capers

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.

Ingredients

  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, finely chopped
  • 3 cups chopped plum tomato (about 1 3/4 pounds)
  • 1/2 cup chopped pitted kalamata olives
  • 1 1/2 tablespoons capers
  • 1/4 teaspoon salt
  • 6 cups hot cooked penne (about 4 cups uncooked tube-shaped pasta)
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese
  • 3 tablespoons chopped fresh basil

Nutrition Information

  • calories 484
  • caloriesfromfat 28 %
  • fat 15.1 g
  • satfat 4.7 g
  • monofat 7.7 g
  • polyfat 1.7 g
  • protein 19.1 g
  • carbohydrate 67.8 g
  • fiber 4.3 g
  • cholesterol 14 mg
  • iron 3.9 mg
  • sodium 870 mg
  • calcium 287 mg

How to Make It

  1. 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.