Spicy Casarecce with assorted cherry tomatoes, olives, basil and Nasturtium

1 Box Barilla Casarecce

3 Tbsp. Extra virgin olive oil

1 C. Multi-color cherry tomatoes, halved

½ C. Cerignola olives, pitted and quartered

½ C. Kalamata olives, pitted and quartered

1 Tsp. Crushed red pepper

¼ C. Chardonnay

½ C. Vegetable broth

¼ C. Basil, sliced thin

¼ C. Nasturtium, sliced thin

Salt to taste

Black pepper to taste

Instructions

Cook pasta according to package directions. Meanwhile in a skillet over med/high heat add olive oil, tomatoes and olives. Cook for about 1-2 minutes until tomatoes are blistered, but not burst. Add red pepper and Chardonnay. Reduce wine by half. Add vegetable broth and season to taste. Reserve ½ C. pasta cooking water. Drain pasta and add to the sauce with pasta cooking water as needed. Remove from the fire and toss with ½ of the basil and Nasturtium. Garnish with remaining basil and Nasturtium.