1\/4 C. olive oil
\n2 T. balsamic vinegar
\n3 cloves garlic
\n2 oz. fresh basil
\n1 tsp. salt
\n1\/4 tsp. black pepper
\n1 lb. mostaccioli or other tube-shaped pasta, cooked al dente
\n1 C. Calamata olives, pitted and halved<\/p>\n
In a blender or food processor, combine olive oil, vinegar and garlic. Add half of the basil and whirl 1 minute. Add salt and pepper. Pour over mostaccioli while pasta is still warm. Add tomatoes and olives; toss. Garnish with remailing whole basil leaves.<\/p>\n
Yield: 8 servings
\nCalories: 167
\nTotal fat: 5g
\nDietary fiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. olive oil 2 T. balsamic vinegar 3 cloves garlic 2 oz. fresh basil 1 tsp. salt 1\/4 tsp. black pepper 1 lb. mostaccioli or other tube-shaped pasta, cooked al dente 1 C. Calamata olives, pitted and halved In a blender or food processor, combine olive oil, vinegar and garlic. Add half of the basil and whirl 1 minute. Add salt and pepper. Pour over mostaccioli while pasta is still warm. Add tomatoes and olives; toss. Garnish with remailing…<\/p>\n