Barilla® Ditalini with Plum Tomatoes, Olives and Capers

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 4 people

  • ½ box Barilla® Ditalini pasta
  • ½ jar Barilla® Marinara sauce
  • 1 cup ripe plum tomatoes, quartered
  • 2 tablespoons extra virgin olive oil
  • ¼ cup Kalamata olives, pitted, sliced
  • 1 tablespoon capers
  • 4 basil leaves, cut julienne
  • Optional when baked: 1 cup mozzarella cheese, shredded; 4 tablespoons Panko bread crumbs


  1. 1
    Bring a large pot of water to a boil. (Optional: If baking, preheat oven to 375° F.)
  2. 2
    Meanwhile in a skillet, sauté capers and olives in the olive oil for about one minute; add marinara sauce and tomatoes; bring to boil.
  3. 3
    Cook pasta 1 minute less than package directions and drain.
  4. 4
    Toss pasta with marinara sauce mixture and fresh basil, cool and serve.
  5. 5
    OPTIONAL BAKING: Stir in mozzarella and pour into a baking dish. Top with Panko. Bake in the oven until Panko is golden crispy and mozzarella is melted, about 10 minutes.

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