Penne With Tomatoes, Olives and Capers

Looking for a delicious vegetarian pasta recipe? When you make Penne with Tomatoes, Olives and Capers, you won't be hungry an hour or two later. This wonderful pasta dinner recipe will satisfy both your stomach and your taste buds. Even better, its low-calorie, so you might even want to go for seconds!

As always, we recommend you use fresh herbs and other ingredients for the most authentic taste. Spending just a bit more on cheese and olive oil will make a big difference in enjoyment.

This recipe makes 4 servings, at an acceptable 68 grams of carbs per serving (1 3/4 cup).


1 T. olive oil
1/4 t. crushed red pepper
3 cloves garlic, minced
3 c. chopped plum tomatoes (about 5-6 tomatoes)
1/2 c. chopped kalamata olives
1 1/2 T. capers
1/4 t. sea salt
6 c. cooked and drained penne pasta
3/4 c. freshly grated Parmesan cheese
3 T. chopped fresh basil


Heat oil in a large skillet, then add pepper and garlic. Saute for 30 seconds. Add tomato, olives, capers and salt. Reduce heat and simmer 6 minutes, stirring occasionally.

Add previously-cooked and drained pasta to the skillet, and stir to coat. Cook for 1-2 minutes until warmed.

Remove from heat, then add cheese and basil for a fresh, delicious meal.

A vegetarian dinner never tasted so good!

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