Ziti con pomodori, olive e capperi
Pasta tonight! This simple meal makes a marvelous summer dish with garden-fresh tomatoes and herbs.
Ready in under 30 minutes, you can modify this recipe year-round by adding different vegetables and/or meat such as Italian sausage, ground turkey or chicken. (In the image below, I’ve added sliced chicken breast.) That will make it even easier to please your family since you can tweak it to their tastes!
What are you waiting for? Plan this meal today!
Prep time: 30 minutes
Serves: 4-6 people
- 1/2 pound ziti or penne pasta
- 3-6 tablespoons of olive oil
- 2 garlic cloves (mince and leave in or smash and remove after sauteeing)
- 1 pinch of dried red pepper flakes
- 1 pound of fresh tomatoes, seeded and chopped (I leave the seeds in!)*
- 1/2 cup chopped oil-cured black, Italian, Greek, or Kalamata olives
- 3 tablespoons capers
- 1/2 cup fresh basil leaves, torn
- 1/4 cup of fresh oregano and thyme leaves
- 1/4 cup fresh Italian flat-leaf parsley
Add these ingredients quanto basta (to taste)
- Pinch of kosher salt, freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese for serving.
*Any tomatoes can be used. To remove skins, blanch for 30 seconds in boiling water. Let cool slightly. Prick tomato and slip skin off.
Prepare tomatoes if removing skin, set aside.
Cook pasta until al dente (still a bit firm.)
While pasta is cooking, in a large skillet, combine olive oil, garlic and red pepper flakes.
Cook on medium heat for approximately 3 minutes until garlic is tender but not browned.
Add tomatoes, olives, salt, and pepper.
Cook on medium for 5 minutes.
Drain pasta and add to skillet.
Add capers and herbs. Toss well to coat pasta.
Top with parmigiano-reggiano and serve immediately.
Add a salad and some crusty bread to your Ziti with tomatoes, olives, capers and you have a meal!