Penne With Tomatoes, Olives And Capers
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Olive Oil5 tsps
Garlic (minced)3 cup
Tawny Port2 tbsps
Thyme (chopped fresh)1 tbsp
Oregano (chopped fresh)1 tsp
Rosemary (chopped fresh)400 g
Penne PastaDirections:
1
Heat oil in heavy large pot over medium-high heat
2
Add garlic and sauté until pale golden, about 2 minutes
3
Add tomatoes and olives
4
Sauté until tomatoes begin to release their juice, about 5 minutes
5
Add Port and next 6 ingredients
6
Simmer until sauce thickens slightly, about 6 minutes
7
Season sauce with salt and pepper
8
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
9
Drain
10
Transfer to large bowl
11
Pour sauce over pasta; toss
12
Garnish with additional basil
13
Serve, passing Parmesan separately
14
Heat oil in heavy large pot over medium-high heat
15
Add garlic and sauté until pale golden, about 2 minutes
16
Add tomatoes and olives
17
Sauté until tomatoes begin to release their juice, about 5 minutes
18
Add Port and next 6 ingredients
19
Simmer until sauce thickens slightly, about 6 minutes
20
Season sauce with salt and pepper
21
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
22
Drain
23
Transfer to large bowl
24
Pour sauce over pasta; toss
25
Garnish with additional basil
26
Serve, passing Parmesan separately