Ingredients

• 1 T olive oil
• 1/4 t crushed red peppers
• 3 cl garlic, chopped fine
• 3 C Roma tomatoes, chopped
• 1/2 C kalamata olives, pitted and chopped
• 1 1/2 T capers
• 1 lb penne, cooked and hot
• 3/4 C Parmesan cheese, grated
• 3 T fresh basil, chopped

Instructions

1. Sauté the red pepper and garlic in the oil until fragrant, then add the tomatoes, olives and capers, and simmer 8 minutes. Season to taste.
2. Toss the pasta in the sauce.
3. Plate, garnish with Parmesan and basil and serve.

Source: Cooking Light 2004, pg 202

Contributed by: Skip