Ingredients
4 cups Hot cooked bow tie pasta4 cups Halved cherry tomatoes (about 2 pints)
1/3 cup Thinly sliced fresh basil
1/4 cup Chopped pitted niçoise olives
2 tablespoons Capers
2 tablespoons Extra-virgin olive oil
3/4 teaspoon Salt
1/2 teaspoon Crushed red pepper
1/2 teaspoon Freshly ground black pepper
2 Garlic cloves, minced
Red wine vinegar (optional)
Description
Meals Matter
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