Penne with Tomato Caper Sauce
This spicy, mouthwatering pasta dish can be dressed up or dressed down, served as a sophisticated Italian main course or as a warm and hearty family favorite.
1 pound dried penne - cooked, drained and kept warm
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, recipe ready, undrained (1 3/4 cups)
1/2 cup shrimp sauce
1/3 cup sliced ripe olives
1/4 cup capers
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1/4 teaspoon ground black pepper
Freshly grated Parmesan cheese for accompaniment
- Heat olive oil in large saucepan over medium-high heat. Add garlic; cook for 1 minute. Add tomatoes with juice, cocktail sauce, olives and capers. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes.
- Stir in cilantro, basil and pepper; cook, stirring occasionally, for 5 minutes.
- Toss with pasta. Sprinkle with Parmesan cheese, if desired.
Makes 6 servings.