Penne With Tomatoes, Olives, And Capers

• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, finely chopped
• 3 cups chopped plum tomato (about 1 3/4 pounds)
• 1/2 cup chopped pitted kalamata olives
• 1 1/2 tablespoons capers
• 1/4 teaspoon salt
• 6 cups hot cooked penne (about 4 cups uncooked tube-shaped pasta)
• 3/4 cup (3 ounces) grated fresh Parmesan cheese
• 3 tablespoons chopped fresh basil

1. Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic; saute 30 seconds. Add tomato, olives, capers, and salt. Reduce heat, and simmer 8 minutes, stirring occasionally. Add pasta to pan, tossing gently to coat; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle with cheese and basil.

olive oil, red pepper, garlic, tomato, olives, capers, salt, hot cooked penne, parmesan cheese, fresh basil

Taken from www.myrecipes.com/recipe/penne-with-tomatoes-olives-capers (may not work)