I just made the yummiest pasta I’ve had in a long time.  As I sit here typing, I’m slowly enjoying my creation.  I don’t know how much of each thing I used, but I can give you guidelines…and maybe your will turn out just as tasty!

1/2 box elbow pasta, 1 jar alfredo sauce, olive oil, 10ish campari tomatoes, 2 big spoons of jarred minced garlic, 3 big forkfuls of small capers, a shake or 10 of dried basil, a shake or 5 of Italian seasoning.

Start out by washing and slicing up the tomatoes.  I did fairly thick slices, which worked out well. 

Then, in a saucepan, get the water boiling for the pasta.

Next coat the bottom of a skillet or frying pan with the olive oil.  Add the tomatoes, garlic, capers, basil and Italian seasoning.  Add salt and pepper as desired, but remember that the capers are kind of salty.

When you add the pasta to the boiling water, you can start simmering the tomatoes.  When the pasta is done, the tomatoes should be too.  Just mix the tomato mix with the alfredo sauce, and mix it all in with the pasta. 

 Yummy! 

**Side note:  When I was writing this up, I couldn’t remember the type of tomatoes, so I googled it, and got to a website all about campari tomatoes.  They had a really corny joke on there that made me laugh, and I thought I’d share:  What do you do when tomatoes go on strike?  You picket!