Penne with Tomatoes and Olives
|Flavorful oven- or sun-dried tomatoes are the key ingredient in this spicy, herby southern Italian pasta dish.|
|Directions||Cook the pasta in plenty of salty boiling water until al dente.
Meanwhile, combine the remaining ingredients with ½ t salt and mix well.
Drain the pasta, then, while it’s still dripping, add it the bowl and toss.
|Notes||This recipe for "Penne with Oven-Dried Tomatoes, Olives, and Herbs" was adapted from The Complete Italian Vegetarian Cookbook, by Jack Bishop – read my review.
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