Thursday, April 16, 2009

Jules Bowtie Pasta with Cherry and Basil

1 pound uncooked bowtie
1 1/2 pounds cherry tomatoes
1/3 cup chopped fresh basil
1/4 cup capers, drained
1/3 cup olive oil
1 large garlic clove minced
15 pitted black olives sliced
1/2 grated parmesean cheese
crushed red pepper

Cook Pasta according to package directions.

Meanwhile, slice the tomatoes in half and place them in a large skillet. Add the basil, capers, oil, garlic, and olives.

Drain the pasta. Place above mixure over med-high heat and cook until heated through. Stir in the pasta. Sprinkle on cheese. Add a few shakes of red pepper. Season to taste with salt and pepper.

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