Tomato Caper Sauce Over Pasta
|Crushed garlic||2 Clove (10 gm)|
|Olive oil||3 Tablespoon|
|Canned whole peeled tomatoes||28 Ounce, cut up (1 Can, With Juice/ 3 1/2 Cups Contadina)|
|Capers||1⁄2 Cup (8 tbs), rinsed and drained|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Chopped fresh basil||1 Tablespoon|
|Chopped fresh thyme||1 Tablespoon|
|Rigatoni||1 Pound, cooked, drained|
|Black pepper||1 Dash|
Cook and stir garlic in hot oil in medium saucepan until lightly browned.
Add tomatoes with juice and capers.
Reduce heat to low and simmer, uncovered, about 20 minutes.
Stir in cilantro, basil and thyme.
Simmer an additional 5 minutes.
Toss hot pasta with sauce and pepper.