Bow Tie Pasta With Cherry Tomatoes Capers & Basil

Sometimes the best pasta is the one you barely have to cook.

Hot farfalle gets tossed with halved cherry tomatoes, briny capers, chopped nicoise olives, fresh basil, and garlic in a splash of extra-virgin olive oil.

No simmering. No sauteing. Just the heat of the pasta wilting everything together into a warm, fragrant bowl.

A drizzle of red wine vinegar at the table adds a sharp little kick that wakes the whole thing up.

Kitchen Tips

• Use the ripest cherry tomatoes you can find; they’re doing most of the heavy lifting flavor-wise
• Toss the pasta while it’s still hot so it absorbs the olive oil and garlic
• This works equally well served at room temperature, making it a great potluck or picnic dish