Tuscan Cavatelli with Tomatoes, Olives & Capers - Easy Recipe

INGREDIENTS

16 ounces uncooked cavatelli, penne or ziti pasta 1‑1/2 cups seeded diced plum tomatoes 2/3 cup chopped pimiento-stuffed green olives 1/4 cup drained capers 2 tablespoons olive oil 2 tablespoons grated Parmesan cheese 2 tablespoons balsamic vinegar 2 cloves garlic, minced 1/2 teaspoon black pepper

PREPARATION:

1. Cook pasta according to package directions, omitting salt. Drain; set aside.
2. Combine tomatoes, olives, capers, oil, cheese, vinegar, garlic and pepper in medium bowl. Stir in pasta until thoroughly coated. Serve warm or at room temperature.

Note Capers are the small, pea-sized buds of flowers from the caper bush. Found mostly in Central America and the Mediterranean, capers add pungency to sauces, dips and relishes. Usually these green buds are pickled and can be found in the condiment section of the supermarket. This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 777 mg Protein 14 g Fiber 2 g Carbohydrate 75 g Cholesterol 2 mg Saturated Fat 2 g Total Fat 11 g Calories from Fat 21 % Calories 452 DIETARY EXCHANGE: Fat 2 Starch 5