Light and Yummy Penne

Penne with Tomatoes, Garlic, and Capers

1 box (500grams) Penne Pasta – I used whole wheat

4 tablespoons Extra Virgin Olive Oil

250 grams cherry tomatoes, quartered or 2 medium tomatoes chopped

2 garlic toes , minced

2 tablespoons capers, rinsed

10 Kalamata olives, chopped

3 tablespoons chopped walnuts or pine nuts

2 tablespoons sun dried tomatoes, diced

10 basil leaves, chopped

Pinch salt and pepper to taste

½ teaspoon red pepper flakes – optional

 

Cook pasta until al dente, drain and set aside.  Heat EVOO in large skillet or sauté pan;   add tomatoes and garlic and sauté for 1 minute, stirring.  Then add in capers, olives, walnuts, sun-dried tomatoes, and basil; sauté for 3 minutes, stirring.  Add in the cooked pasta, season to taste with red pepper flakes, salt and pepper and cook for another 30 seconds.  Serve immediately.  This will keep in refrigerator for 48 hours, serve at room temperate.