Angel Hair Pasta With Cherry Tomatoes, Olives, And Capers Recipe

ingredients

1 pint cherry tomatoes, halved
1/2 cup kalamata olives, pitted and coarsely chopped
2 tablespoons large capers, coarsely chopped
1 clove garlic, finely chopped
1 tablespoon lemon juice
salt and pepper, to taste
2 tablespoons olive oil
8 ounces angel hair or capellini pasta
4 ounces goat cheese, crumbled
1/2 cup fresh basil leaves, finely chopped

directions

In a large shallow serving bowl, combine the tomatoes, olives, capers, garlic, lemon juice, salt, and pepper. Toss gently. Add the oil and mix well.

Fill a large pot with water and add a generous pinch of salt. Bring to a boil. Add the pasta and cook, stirring occasionally, for 6 minutes or until the pasta is tender, but still has some bite.

Drain the pasta into a colander and add to the tomato mixture with the crumbled cheese.

Use 2 large forks to lift the pasta to distribute the sauce and cheese. Divide the mixture among shallow bowls, and spoon more sauce over the pasta. Sprinkle with basil.

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