This flavorful meatless dish comes straight from Tuscany, Italy, where fresh tomatoes, olives, capers and garlic prevail.
Cook Time 10 minutes
Prep Time 10 minutes
Makes 5 (2-cup) servings
|16||ounces uncooked cavatelli, penne or ziti pasta|
|1-1/2||cups seeded diced plum tomatoes|
|2/3||cup chopped pimiento-stuffed green olives|
|1/4||cup drained capers|
|2||tablespoons olive oil|
|2||tablespoons grated Parmesan cheese|
|2||tablespoons balsamic vinegar|
|2||cloves garlic, minced|
|1/2||teaspoon black pepper|
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Combine tomatoes, olives, capers, oil, cheese, vinegar, garlic and pepper in medium bowl. Stir in pasta until thoroughly coated. Serve warm or at room temperature.
Capers are the small, pea-sized buds of flowers from the caper bush. Found mostly in Central America and the Mediterranean, capers add pungency to sauces, dips and relishes. Usually these green buds are pickled and can be found in the condiment section of the supermarket.
|Saturated Fat||2 g|
|Total Fat||11 g|
|Calories from Fat||21 %|
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