Penne with Tomatoes, Olives, and Capers

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.

Yield: 4 servings (serving size: about 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 484
  • Calories from fat: 28%
  • Fat: 15.1g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 19.1g
  • Carbohydrate: 67.8g
  • Fiber: 4.3g
  • Cholesterol: 14mg
  • Iron: 3.9mg
  • Sodium: 870mg
  • Calcium: 287mg


  • 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


  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.
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