Recipe - Penne With Tomatoes And Snow Peas

1 tablespoon Olive oil
5 teaspoon Garlic; minced
12 lg Plum tomatoes; seeded (about
5 cups), coarsely chopped
Three fourths cup Kalamata olives or other
brinecured black olives;
pitted and chopped
Three fourths cup Tawny Port
1 Jar capers; (4ounces),
drained
2 tablespoon Fresh basil; chopped
2 tablespoon Fresh thyme; chopped
1 tablespoon Fresh oregano or 1/2
teaspoon dried; chopped
1 teaspoon Fresh rosemary or 1/2
teaspoon dried; chopped
1 teaspoon Dried crushed red pepper
14 ounce Penne pasta
Additional chopped fresh
basil
One fourth cup Parmesan cheese; freshly
grated

Heat oil in heavy large pot over mediumhigh heat. Add garlic and saute
until pale golden, about 2 minutes. Add tomatoes and olives. Saute 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.

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.

Per Serving: Calories 377; total fat 8 g; saturated fat 1 g; cholesterol 3
mg

Note: Parmesan goes a long way with this meatless entree, so use sparingly.
Pour some Chianti

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Sally Anne Smith and Ron Lento

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 3,
1998