Pasta, Potatoes, & Rice Bow Tie Pasta With Capers Serves 8 to 10 4 cups hot cooked bow tie pasta 4 cups halved cherry tomatoes (about 2 pints) 1 3 ⁄ cup chopped fresh basil ¼ cup chopped pitted black olives 2 tablespoons capers 2 tablespoons extra-virgin olive oil ¾ teaspoons salt ½ teaspoon crushed red pepper (optional) ½ teaspoon freshly ground black pepper 2 garlic cloves, minced
Combine all ingredients except toppings. Toss well. Sprinkle vinegar over each serving if desired.Top with basil and olives. Alternatives: If you prefer, you may substitute sun dried tomatoes, artichokes, asparagus, or roasted red pepper for the olives. Can add balsamic vinegar and Parmesan, Feta, or Mozzarella cheeses when serving. From Stephanie Hiers Phyllis Hiers
Toppings: red wine or balsamic vinegar (optional) 1 3 ⁄ cup chopped fresh basil ¼ cup chopped pitted black olives
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