Penne with Capers and Olives

1 tablespoon olive oil
1/4 teaspoon crushed red pepper
3 garlic cloves, finely chopped
3 cups chopped plum tomato (about 1 3/4 pounds)
1/2 cup chopped pitted kalamata olives
1 1/2 tablespoons capers
1/4 teaspoon salt
6 cups hot cooked penne (about 4 cups uncooked)
3/4 cup grated fresh Parmesan cheese
3 tablespoons chopped fresh basil


Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic; saut? 30 seconds.
Add tomato, olives, capers, and salt. Reduce heat, and simmer 8 minutes, stirring occasionally.
Add pasta to pan, tossing gently to coat; cook 1 minute or until thoroughly heated.
Remove from heat. Sprinkle with cheese and basil.