Here is another great recipie from my favorite cooking magazine Food and wine. I have amended it to add Olives and capers which I feel go great with this dish, but, feel free to omit them if you wish. Although the original recipe calls for penne my family prefers Tri color fusilli, the choice is yours.
Serves4
1 lb Penne
2 medium tomatoes, diced
4 oil packed sun-dried tomatoes
2 tablespoons tomato paste
4 large basil leaves
1 garlic clove1/3 cup extra virgin olive oil
kosher salt and freshly ground pepper
10 kalamata olives, sliced
1/2 tablespoon capers
Boil pasta till al dente
In a blender, puree the diced and sun-dried tomatoeswith the tomato paste,basil, garli and olive oil. Pour the sauce into a large bowl and season with salt and pepper.
Toss in sliced olives and capers.Stir.
Stir in the hot pasta and serve.
Filed under: italian, Vegetarian | Tagged: italian, Pasta, Quick and easy, Tomato | Leave a comment »