Easy Pasta with Tomatoes, Capers and Olives
Ingredients
A note about dairy: When served without cheese, this recipe is dairy free and vegan.
8 oz.
dry capellini pasta
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tbsp.
minced organic garlic
28 oz. can
diced tomatoes
2 tbsp.
capers, rinsed and 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 (optional)
Directions
- Cook pasta according to pkg. directions; drain.
- In a large skillet, heat olive oil. Stir in garlic, cooking for 1 min.
- Add tomatoes, capers and olives; cook 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; serve immediately.
