Tuscany Cavatelli - cooking recipe

Ingredients

1 lb cavatelli or 1 lb penne, uncooked
1 1/2 cups diced plum tomatoes
1/2 cup chopped pimento stuffed olive
1/4 cup drained capers
2 tablespoons olive oil
2 tablespoons grated parmesan cheese
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
1/2 teaspoon black pepper
2 minced garlic cloves
1 pinch red pepper flakes

Preparation

Combine all ingredients together in a large bowl.
Cook pasta according to the package directions in salted water, until al dente, then drain.
Place hot pasta onto the tomato mixture and toss well.
Serve warm or room temperature.