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You won't miss the meat in this spicy pasta dish. It's bursting with flavors of the south of France -- garlic, olives, capers and tomatoes.
8 ounces spaghetti
1/4 cup olive oil
2 cloves garlic, finely chopped
1 pint cherry tomatoes, quartered
1/2 cup pitted Kalamata olives, coarsely chopped
2 tablespoons capers
2 teaspoons McCormick Gourmet™ Organic Italian Seasoning
1/8 to 1/4 teaspoon McCormick Gourmet™ Organic Red Pepper, Crushed
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese
Cook pasta as directed on package. Drain well.
Heat oil in large skillet on medium-low heat. Add garlic; cook and stir 1 to 2 minutes or just until fragrant. Add tomatoes, olives, capers, Italian seasoning and red pepper; cook and stir 3 minutes or until tomatoes begin to soften.
Place pasta in large serving bowl. Add tomato mixture and parsley; toss well. Sprinkle with Parmesan cheese.
(Amount per serving)