Penne with Tomatoes, Olives and Capers Recipe

Name: Penne with Tomatoes, Olives and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 5 teaspoons 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-ounce jar capers, drained; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh thyme; 1 tablespoon chopped fresh oregano or 1 teaspoon dried; 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried; 1 teaspoon dried crushed red pepper; 14 ounces penne pasta; Additional chopped fresh basil; 1/4 cup freshly grated Parmesan cheese

Servings: persons

1 tablespoon olive oil
5 teaspoons 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-ounce jar capers, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 teaspoon dried crushed red pepper
14 ounces penne pasta
Additional chopped fresh basil
1/4 cup freshly grated Parmesan cheese

1
Heat oil in heavy large pot over medium-high heat.
2
Add garlic and saute until pale golden, about 2 minutes.
3
Add tomatoes and olives.
4
Saute until tomatoes begin to release their juice, about 5 minutes.
5
Add Port and next 6 ingredients.
6
Simmer until sauce thickens slightly, about 6 minutes.
7
Season sauce with salt and pepper.
8
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
9
Drain.
10
Transfer to large bowl.
11
Pour sauce over pasta; toss.
12
Garnish with additional basil.
13
Serve, passing Parmesan separately.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 5 teaspoons 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, and more.

Yes, Penne with Tomatoes, Olives and Capers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne with Tomatoes, Olives and Capers

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