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.