Bow-Tie Pasta With Cherry Tomatoes & Fresh Basil
1 pound uncooked bow-tie pasta
11/2 pounds cherry tomatoes
1/3 cup chopped fresh basil
1/4 cup capers, drained
1/3 cup olive oil
1 large garlic clove, minced
15 pitted black olives, sliced
1/2 cup grated Parmesan cheese (see Note) Crushed red pepper
Coarse salt and ground black pepper
Cook the pasta according to package directions.
Meanwhile, slice the tomatoes in half and place them in a large skillet. Add the basil, capers, oil, garlic, and olives. Set aside while the pasta cooks.
Drain the pasta. Place the tomato mixture over medium-high heat and cook until heated through. Stir in the pasta. Sprinkle on the Parmesan cheese. Add a few shakes of crushed red pepper or pass with the pasta. Season to taste with salt and pepper. Serve immediately.
Serve with Italian or French bread or Garlic Bread (p. 227) with cheese.
A Note About Parmesan: If you can find it, for a real treat buy fresh chunks of Parmigiano-Reggiano cheese imported from the Emilia-Romagna region of Italy, then grate it yourself right before using. The flavor is incomparable! Some consider this the “king” of Italian cheeses.