Easy Pasta with Tomatoes, Capers and Olives

Serves 4

1/2 pkg. Rustichella d'Abruzzo Capellini Pasta

1 tbsp. Kowalski's Extra Virgin Olive Oil

1 tbsp. minced organic garlic

1 (28 oz.) can Muir Glen Organic Diced Tomatoes

2 tbsp. capers, rinsed, drained

20 pitted Kalamata olives, halved

1 tsp. kosher salt

1/2 tsp. coarse ground black pepper

2 tbsp. snipped fresh basil

- Bertozzi 3-Year Riserva Parmigiano-Reggiano, grated (if desired)


Cook pasta according to pkg. directions; drain. In large skillet, heat olive oil. Stir in garlic, cooking 1 min. Add tomatoes, capers and olives, cooking until heated through (about 5 min.). Stir in salt, pepper and basil. Divide pasta among 4 plates; top with tomato mixture. Sprinkle with Parmigiano-Reggiano, if desired.