Wine Suggestion: Pinot Grigio
Serves 4
* 2 large garlic cloves, pressed
* 1/3 cup extra virgin olive oil
* 1 (28 ounce) can ready-cut tomatoes, well drained
* 1/4 cup pitted Kalamata olives, chopped
* 8 ounces fusilli or spiral pasta
* 1 cup lightly packed basil leaves, torn into large pieces
* 3/4 cup Parmesan cheese, grated
* 1/4 cup lightly toasted pine nuts
In a medium skillet, heat garlic in olive oil over low heat about 5 minutes. Stir in well drained tomatoes and olives. Warm over medium heat, stirring occasionally. Cook pasta according to package direction. To serve, turn tomato mixture into a warm ceramic bowl. Add well drained hot pasta, basil leaves, and 1/2 cup cheese. Toss well. Sprinkle remaining cheese and pine nuts on top.
