1/3cupchopped pitted Italian green olivessee my notes for substitutions
1tspminced fresh red finger chiliI omitted this
1tbspKosher salt
1lbdried Farfelle pasta
2tbspchopped Italian parsley leaves
3tbspgrated Parmigiano-Reggiano
Instructions
In covered pasta pot, over high heat, bring water to a rapid boil.
Meanwhile, in a large saute pan, heat oil over high heat (I use medium-high). Add garlic and cook, stirring, until translucent but not browned, 1-2 minutes. Add tomatoes, capers, olives and chili and reduce heat to medium. Let simmer until pasta is cooked.
NOTE: I use a fork to crush the chopped tomatoes after they've been cooking for a while. This satisfies my texture sensitive family members (rolling eyes).
While sauce is simmering, add salt and pasta to the boiling water and cook, uncovered, over high heat until pasta is al dente. Scoop out about 1 cup of the pasta water and set aside. Drain pasta.
Add 2 tablespoons of the pasta water to the tomato mixture. Raise heat to high. Add pasta and toss to coat evenly, adding more pasta water if necessary to moisten. Add parsley and Parmigiano-Reggiano and toss well.