|Tomatoes/Use two 28-ounce canned tomatoes, drained and crushed||6 Cup (96 tbs), boiled, peeled and crushed|
|Olive oil||1 Tablespoon|
|Dried red pepper flakes||1 Teaspoon|
|Capers||1 1⁄2 Tablespoon, drained, rinsed|
|Black olives||3 Tablespoon, chopped|
|Garlic||1 Tablespoon, minced|
|Fresh basil leaves||2 Tablespoon, minced|
|Penne pasta||1 Pound (Dried)|
|Parmesan cheese||3⁄4 Cup (12 tbs), grated|
1. In a large bowl, combine the tomatoes, olive oil, red pepper flakes, capers, olives, garlic and basil. Let stand at room temperature for 1 hour.
2. Cook the pasta in rapidly boiling water until al dente. Drain well.
3. Toss the hot pasta with the tomato mixture. Add the grated Parmesan cheese and serve immediately.