Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil
Serves 4
4 cups hot cooked bow tie pasta
4 cups halved cherry tomatoes (about 2 pints)
1/3 cup thinly sliced fresh basil
3 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
3 garlic cloves, minced
Red wine vinegar (optional)
Combine ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.
