1 pound pasta
2 pounds cherry tomatoes, halved
2 tablespoons minced garlic
1 4-ounce jar capers, chopped
1/2 10-ounce jar sliced Kalamata olives
1/2 teaspoon crushed red pepper
1/4 cup parsley, minced
Boil pasta. Meanwhile, heat up a pan with a small amount of water in the bottom and add tomatoes. As the tomatoes start to release their juice, add remaining ingredients except parsley. Simmer for 5–10 minutes. Add parsley and combine with cooked pasta.
Serves 6
Total time: 30 minutes
Original recipe source
