A colorful pasta-tomato dish spiked with the flavors of olives, garlic, capers and fresh basil
Hands On: 15 minutes
Total Time: 25 minutes
Makes 8 servings (about 1-1/4 cups each)
Calorie Count: 299
1 pkg (16 oz each) dry penne pasta, uncooked
1/3 cup Fleischmann’s® Made with Olive Oil Spread-tub
3 tablespoons chopped ripe olives
3 cloves garlic, minced
1 tablespoon drained capers
1 can (14.5 oz each) Hunt’s® Petite Diced Tomatoes, drained
10 fresh basil leaves, thinly sliced (10 leaves = about 1/4 cup)
Cook pasta according to package directions; drain. Cover to keep warm.
Melt Fleischmann’s in large skillet over medium-high heat. Add olives, garlic and capers. Cook 30 seconds or until garlic is golden brown, stirring constantly.
Add drained tomatoes; stir. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Add cooked pasta and basil; toss lightly. Heat until hot, stirring occasionally.