Ingredients
- 1 lb Anna Penne Rigate
- 2 cloves Garlic, minced
- 1 can Cento Caponata (7 oz)
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz)
- 1/2 cup Cento Pitted Green Olives, halved
- Fresh Basil Leaves, chopped
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 tbsp Cento Imported Extra Virgin Olive Oil
Directions
Begin by cooking penne rigate until it reaches the desired al dente texture. In a skillet, heat olive oil and garlic until the garlic turns golden. Add green olives, caponata, and cherry tomatoes to the skillet, letting them simmer. Combine the cooked pasta with the sauce, tossing until well coated. Adjust the consistency with reserved pasta water if needed. Season with salt and pepper, then garnish with torn basil leaves for a fresh touch. Serve this flavorful dish hot, optionally topped with grated Parmesan cheese. Serves 4.
