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4 plum tomatoes
6 to 8 green or kalamata olives, pitted
1/2 450-g pkg fusilli, penne or rotini pasta, about 2 1/2 to 3 cups before cooking
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup chopped fresh basil, or parsley
1/4 cup raisins
2 tbsp capers
pinch of cayenne pepper
1/2 cup freshly grated parmesan
Bring a large pot of salted water to a boil over high heat. Meanwhile, seed and coarsely chop tomatoes. Coarsely chop olives. Measure out all ingredients. When water is boiling, stir in pasta. Cook, uncovered, according to package directions until al dente, about 12 minutes. Drain.
Meanwhile, heat oil and garlic in a large frying pan set over medium-low heat. When hot, stir in tomatoes, olives, basil, raisins, capers and cayenne. Stir often until hot, about 3 minutes. Remove from heat, cover and let stand. As soon as pasta is drained, toss with warm tomato mixture and sprinkle with cheese.
Calories 444, Protein 13.4g, Carbohydrates 54g, Fat 19.9g, Fibre 4.2g.
Tomato's nutritional powerhouse is combined with healthy olive oil in this warm and savoury toss.