1 lb spaghetti or angel hair pasta
¼ cup olive oil
½ fresh cherry tomatoes
2 Tbsp chopped garlic chopped
2 Tbsp capers, drained
½ Tbsp of red pepper flakes
½ cup kalamata olives pitted & halved
½ cup black olives pitted & chopped
2 Tbsp fresh basil finely chopped
Salt and freshly ground black pepper, to taste
In a large skillet – saute garlic in olive oil, add tomatoes until soft. Add capers, olives, pepper flakes, salt, pepper & basil until blended. Add cooked pasta, fold & serve.
Chianti has a fruity character and pairs well with tomato-based dishes.