Penne with Tomatoes, Olives and Capers

6 Servings

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Penne with Tomatoes, Olives and Capers Ingredients

1 tb Olive oil	2 tb Fresh thyme; chopped
5 ts Garlic; minced	1 tb Fresh oregano or 1/2
12 lg Plum tomatoes; seeded (about	1 ts Fresh rosemary or 1/2
3/4 c Kalamata olives or other	1 ts Dried crushed red pepper
3/4 c Tawny Port	14 oz Penne pasta
1 Jar capers; (4-ounces),	Additional chopped fresh
2 tb Fresh basil; chopped	1/4 c Parmesan cheese; freshly

Instructions for Penne with Tomatoes, Olives and Capers

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@AOL.com 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 on Apr 3, 1998

Main Ingredient: TomatoesCuisine: Uncategorized