Penne with Tomatoes, Olives, and Capers

Penne with Tomatoes, Olives, and Capers Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.


4 servings (serving size: about 1 3/4 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.

Lisa Zwirn,

Cooking Light

June 2003
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