Luciano’s cavatelli puttanesca

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  • 1 tablespoon Olive oil
  • 3 cloves Garlic,chopped
  • 2 tablespoons Capers
  • 2 tablespoons Kalamata olives
  • 1 8oz can Cherry tomatoes
  • 1 cup Cavatelli pasta

Saute garlic in olive oil.  Add capers, olives and tomatoes.  While sauce simmers boil Cavatelli pasta.

When pasta is done to your liking, drain and add to sauce.  Top with fresh grated parmesan.

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