• Penne With Tomatoes Olives And Capers

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Penne With Tomatoes Olives And Capers


Bon Appétit, April 1998


Active time: 30 min Start to finish: 35 min


Makes 6 servings.

1 tbsp olive oil
5 tsps minced garlic
12 large plum tomatoes, seeded, coarsely chopped (about 5 cups)
3/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
3/4 cup tawny Port
1 4-oz jar capers, drained
2 tablespoo

Cooking Instructions
Step 1 Heat oil in heavy large pot over medium-high heat. Add garlic and saut until pale golden, about 2 minutes. Add tomatoes and olives. Saut 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.
Step 2 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.