Penne with tomatoes, olives and capers

Yield: 6 Servings

Measure Ingredient
1 tablespoon Olive oil
5 teaspoons Garlic; minced
12 larges Plum tomatoes; seeded (about 5 cups), coarsely chopped
¾ cup Kalamata olives or other brine-cured black olives; pitted and chopped
¾ cup Tawny Port
1 \N Jar capers; (4-ounces), drained
2 tablespoons Fresh basil; chopped
2 tablespoons Fresh thyme; chopped
1 tablespoon Fresh oregano or 1/2 teaspoon dried; chopped
1 teaspoon Fresh rosemary or 1/2 teaspoon dried; chopped
1 teaspoon Dried crushed red pepper
14 ounces Penne pasta
\N \N Additional chopped fresh basil
¼ cup Parmesan cheese; freshly grated

Heat oil in heavy large pot over medium-high heat. Add garlic and saute until pale golden, about 2 minutes. Add tomatoes and olives. Saute until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil.

Serve, passing Parmesan separately.

Per Serving: Calories 377; total fat 8 g; saturated fat 1 g; cholesterol 3 mg

Note: Parmesan goes a long way with this meatless entree, so use sparingly.

Pour some Chianti

Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998

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