tablespoons olive oil or oil from sun-dried tomatoes
8
cloves garlic, minced
1
can (28 ounces) crushed tomatoes in purée
1/4
cup chopped sun-dried tomatoes packed in oil
3
tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
8
kalamata olives, pitted and chopped*
1
tablespoon capers
6
fresh basil leaves or 1-1/2 teaspoons dried basil leaves
*To pit olives, place olives on cutting board. Press with side of knife until olives split. Remove pits.
Prep Time
15 minutes
Cook Time
20 minutes
1. Cook pasta according to package directions; drain.
2. Heat oil in large nonstick skillet over medium heat. Add garlic; cook until golden, stirring frequently. Add remaining ingredients except fresh basil. Bring to a boil. Simmer, partially covered, 10 minutes, stirring occasionally.
3. Toss pasta with half of the sauce mixture. Spoon into serving bowl. Pour remaining sauce mixture over pasta. Garnish with fresh basil or parsley, if desired.
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