Cavatelli With Tomato Caper and Olive Sauce

• 8 ounces cavatelli pasta
• 1 tablespoon olive oil
• 1 pint cherry tomatoes, halved
• 2 tablespoons kalamata olives, sliced
• 14 cup chopped parsley
• 1 tablespoon drained capers
• 12 teaspoon fennel seed, lightly crushed
• 1 teaspoon grated lemon zest

1. Cook pasta.
2. Drain.
3. Meanwhile heat oil in saucepan.
4. Add tomatoes, parsley, olives, caper and fennel seeds.
5. Cook until tomatoes soften, about 3 minutes.
6. Stir in lemon zest.
7. Toss with pasta.

cavatelli pasta, olive oil, cherry tomatoes, kalamata olives, parsley, capers, fennel, lemon zest

Taken from www.food.com/recipe/cavatelli-with-tomato-caper-and-olive-sauce-510599 (may not work)