Recipe information
Yield
12 Servings
Ingredients
1
/4 cup extra-virgin olive oil
2
tablespoons tomato paste
2
tablespoons balsamic vinegar
2
garlic cloves, minced
3
cups diced seeded plum tomatoes
2
cups chopped fresh fennel (about 1 medium bulb)
1
cup chopped fresh basil
6
green onions, chopped
1
/2 cup chopped pitted Kalamata olives
1
/4 cup drained capers
16
ounces penne pasta
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Preparation
Step 1
Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.
Step 2
Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.
Step 3
Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.