Ingredients
1
package (16 oz) pasta (such as rigatoni, penne rigate, mostaccioli or jumbo elbow macaroni)
3
tablespoons olive oil
1/4
cup sliced pitted kalamata olives
3
tablespoons capers
3
cloves garlic, finely chopped
1
can (14.5 oz) Muir Glen™ organic diced tomatoes
1/2
teaspoon salt
1/2
teaspoon crushed red pepper flakes, if desired
1/4
teaspoon pepper
1/4
cup chopped fresh parsley
1/4
cup grated Parmesan cheese
Preparation
Cook pasta as directed on package.
Meanwhile, in large sauté pan, heat oil over medium heat. Add olives, capers, garlic, tomatoes, salt, pepper flakes and pepper.
Heat to boiling. Reduce heat to a simmer. Check seasoning; add additional salt and pepper if needed.
Reserve about 1 tablespoon parsley for garnish. Add cooked pasta and remaining parsley to pan; toss gently to coat. Spoon into individual serving bowls.
Garnish with reserved parsley and the Parmesan cheese.
