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  • Skillet penne with Olives and Capers

    1 vote
    Skillet penne with Olives and Capers
    Servings: 4 to 6
    by DCMH
    562 recipes
    		 >
    from Cook's Country, Oct/Nov 2011

    Ingredients

    • 1 Tbsp vegetable oil
    • 1 lb hot Italian sausage, casings removed
    • 2 garlic cloves, minced
    • 1 (28 oz) can crushed tomatoes
    • 2 cups water
    • 12 oz penne
    • 1/3 cup pitted kalamata olives, halved
    • 1/4 cup capers, rinsed
    • 1/4 cup chopped fresh basil
    • 6 oz Italian cheese blend, shredded (1 1/2 cups)

    Directions

    1. Adjust oven rack to upper middle position and heat oven to 450 degrees.
    2. Heat oil in 12-inch nonstick ovenproof skillet over medium heat until shimmering. Cook sausage, breaking into pieces, until no longer pink, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
    3. Stir in tomatoes, water, and pasta. Cover and cook, stirring occasionally, until pasta begins to soften, about 7 minutes.
    4. Reduce heat to medium-low and simmer, covered, until pasta is al dente, about 7 minutes.
    5. Stir in olives, capers, and basil. Sprinkle with cheese and bake until cheese begins to brown, 4 to 6 minutes. Serve.

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