Parmesan goes a long way on this meatless entrée, so use sparingly. Pour some Chianti.
Recipe information
Yield
Makes 6 servings
Ingredients
1 tablespoon olive oil
5 teaspoons minced garlic
12 large plum tomatoes, seeded, coarsely chopped (about 5 cups)
3/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
3/4 cup tawny Port
1 4-ounce jar capers, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 teaspoon dried crushed red pepper
14 ounces penne pasta
Additional chopped fresh basil
1/4 cup freshly grated Parmesan cheese
Preparation
Step 1
Heat oil in heavy large pot over medium-high heat. Add garlic and sauté until pale golden, about 2 minutes. Add tomatoes and olives. Sauté until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately.
