Penne with Tomatoes and Olives

Flavorful oven- or sun-dried tomatoes are the key ingredient in this spicy, herby southern Italian pasta dish.
Yield	4 servings
Time	20 minutes
Tools	large pot with lid large bowl wooden spoon colander
Ingredients	salt 1 pound penne or other pasta shape 1½ c oven-dried or oil-packed sun-dried tomatoes, sliced into strips 10 large black olives, pitted and chopped 2 t capers, drained and rinsed 1 clove garlic, minced ½ t red pepper flakes 2 T fresh herbs, such as oregano, mint, basil, cilantro, parsley, and/or thyme, minced 1/3 c olive oil
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. Serve hot.
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. Buy it: Amazon.com \| Amazon.co.uk
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