SICILIAN PASTA

2- 28 oz. cans crushed tomatoes, drained
1 Tbsp. olive oil
1 tsp. red pepper flakes
1 1/2 Tbsp. capers, drained and rinsed
3 Tbsp. Kalamata or oil-cured olives, pitted and chopped
1 tsp. minced garlic in water
1 tsp. dried basil
1 lb. penne pasta
3/4 c. fresh-grated Parmesan cheese


In a medium saucepan, combine the tomatoes, olive oil, red pepper flakes, capers, olives, garlic and basil. Heat, uncovered, over low heat while you prepare the pasta. (This can be made ahead of time and simmered for an hour or so).

Cook the pasta according to manufacturer's directions. Drain well. 

Toss the hot pasta with the tomato mixture. Top with the grated Parmesan cheese and serve immediately. 

-SIDE DISH-

EASY CAESAR SALAD


1 bunch of green leaf lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons 
salt and fresh-ground pepper


Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and pepper. Add additional parmesan and croutons, if desired. Serve immediately.