Easy Pasta with Tomatoes, Capers and Olives

½ pkg. Rustichella d'Abruzzo Capellini Pasta
1 tbsp. Kowalski's Extra Virgin Olive Oil
1 tbsp. minced organic garlic
28 oz. can Muir Glen Organic Diced Tomatoes
2 tbsp. capers, rinsed, drained
20 pitted kalamata olives, halved
1 tsp. kosher salt
½ tsp. freshly ground Kowalski's Black Peppercorns
2 tbsp. snipped fresh basil
- grated Kowalski's Signature Parmigiano-Reggiano cheese, 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 Parmesan cheese, if desired.