| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Brenda, Cookbooks, Pasta, Sauces and | 4 | Servings | |
INGREDIENTS
| 2 | lg | Garlic; chopped |
| 1 | lb | Tomatoes; ripe, seeded, coarsely chopped ** |
| 1/4 | c | Olive oil |
| 1/2 | ts | Dried basil; or oregano |
| 1/4 | ts | Hot red pepper flakes |
| Salt | ||
| Freshly ground black pepper | ||
| 10 | Kalamata olives; pitted, cut into strips | |
| 2 | tb | Capers; drained |
| 1/4 | c | Flat-leaf parsley; chopped |
| 2 | tb | Freshly grated Parmesan cheese; plus extra for serving |
INSTRUCTIONS
** Note: Full flavored tomatoes are very important in this recipe. COMBINE GARLIC, tomatoes, oil, basil, red pepper flakes, salt, pepper, olives, capers, parsley, and cheese in large serving bowl. Add drained hot pasta and toss until combined. Serve with extra cheese and pass the peppermill. Recommended Pasta: 1/2 pound penne rigate or spaghetti Source: All the Best Pasta Sauces II, By Joie Warner Adapted for MasterCook by Brenda Adamsfmle@sprintmail.com Serves 2 to 4 Recipe By : Joie Warner, All the Best Pasta Sauces II Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 15:55:18 -0700 From: Brenda Adams <adamsfmle@sprintmail.com>
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