Prep 10 mins
Cook 10 mins
The Vegetarian Kitchen Table Cookbook Serves 4
- 3 cups fusilli
- 1 tablespoon olive oil
- 1 tomatoes, diced
- 1⁄4 cup drained capers, chopped
- 1⁄4 cup black olives, sliced
- 2 teaspoons chopped parsley
- 2 teaspoons chopped oregano
- 2 teaspoons chopped fresh basil
- 2 cups tomato sauce
- salt and pepper
- In large pot of boiling salted water, cook pasta. Drain and toss with olive oil to coat.
- Combine pasta with remaining ingredients. Serve chilled.