Penne with Tomatoes, Olives and Capers
| Yield: | 6 Servings |
| Categories: |
| 1 | tb | Olive oil |
| 5 | ts | Garlic; minced |
| 12 | lg | Plum tomatoes; seeded (about 5 cups), coarsely chopped |
| 3/4 | c | Kalamata olives or other brine-cured black olives; pitted and chopped |
| 3/4 | c | Tawny Port |
| 1 | Jar capers; (4-ounces), drained | |
| 2 | tb | Fresh basil; chopped |
| 2 | tb | Fresh thyme; chopped |
| 1 | tb | Fresh oregano or 1/2 teaspoon dried; chopped |
| 1 | ts | Fresh rosemary or 1/2 teaspoon dried; chopped |
| 1 | ts | Dried crushed red pepper |
| 14 | oz | Penne pasta |
| Additional chopped fresh basil | ||
| 1/4 | c | Parmesan cheese; freshly grated |
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