Chunky Vegetables with Fusilli

 

1

package (16 oz) fusilli pasta

1/4

cup olive or vegetable oil

1

tablespoon capers

3

cloves garlic, finely chopped

2

cans (28 oz each) Muir Glen® organic whole peeled tomatoes with basil, drained, chopped

1

small red chile, seeded, chopped

1/2

cup sliced imported Italian black olives

1/2

cup sliced green olives

1

tablespoon chopped fresh or 1 teaspoon dried oregano leaves

1

tablespoon chopped fresh or 1 teaspoon dried basil leaves

Freshly ground pepper

• 1 In 6-quart Dutch oven, cook pasta as directed on package; drain and set aside.
• 2 In Dutch oven, heat oil over medium-high heat. Add capers and garlic; cook, stirring frequently, until garlic is golden. Stir in tomatoes and chili. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
• 3 Stir in pasta, olives, oregano and basil. Cover; simmer 10 minutes. Serve with pepper.