| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Pasta, Vegetables, Favorite | 4 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil; extra virgin |
| 20 | Kalamata olives; pitted and halved | |
| 1 | tb | Capers plus 1/2 ts. marinade |
| 5 | Garlic cloves, chopped | |
| 1 | c | Tomatoes, coarsely chopped |
| 1/4 | c | Basil leaves, some whole, some chopped in half |
| Salt to taste | ||
| pn | Red pepper flakes | |
| 3/4 | lb | Macaroni pasta like penne |
INSTRUCTIONS
*Pasta with Marinated Tomatoes, Capers, Olives, Garlic, Chilies, and Herbs. Author's note: "This pasta dish would not be the same without the piquancy it picks up from the capers, and from its Italian name. The dish loosely translates as 'bad woman pasta,' as several other lusty tomato and garlic and herb pasta dishes do. Legend has it that these dishes are so named because they are very aromatic and lure customers in when other charms fail. Another explanation is that the dishes are so quick they can be prepared between customers." Combine olive oil with olives, capers, garlic, tomatoes, basil, salt, and pepper flakes. Let sit and marinate for half hour if possible. Cook penne in rapidly boiling salted water until al dente. Drain and toss with sauce. Serve immediately, or let cool and enjoy as a salad. Source: From Pantry to Table by Marlena Spieler From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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