Tuscany Cavatelli

Ingredients

• 1 lb cavatelli or penne, uncooked
• 1 1/2 cups diced plum tomatoes
• 1/2 cup chopped pimento stuffed olive
• 1/4 cup drained caper
• 2 tablespoons olive oil
• 2 tablespoons grated parmesan cheese
• 2 tablespoons balsamic vinegar or red wine vinegar
• 1/2 teaspoon black pepper
• 2 minced garlic cloves
• 1 pinch red pepper flakes

Directions

1. 1

   Combine all ingredients together in a large bowl.

2. 2

   Cook pasta according to the package directions in salted water, until al dente, then drain.

3. 3

   Place hot pasta onto the tomato mixture and toss well.

4. 4

   Serve warm or room temperature.