1 Tbsp olive oil
5 tsp minced garlic
12 large plum tomatoes seeded and coarsely chopped (5 cups)
¾ cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
¾ cup tawny Port
1 4-oz jar capers, drained
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh thyme
1 Tbsp chopped fresh oregano or 1 tsp dried
1 tsp chopped fresh rosemary or ½ tsp dried
1 tsp dried crushed red pepper
14 oz penne pasta
Additional chopped fresh basil
¼ cup freshly grated Parmesan cheese

Heat oil in heavy large pot over medium-high heat. Add garlic and sauté until pale golden, about 2 mins. Add tomatoes and olives. Saute until tomatoes begin to release their juice, about 5 mins. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 mins. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve with parmesan.