4 ounces hollow-seal crust pasta
24 cherry tomatoes
4 ounces serious poblano cheese, diced
1 cup chopped black olives
3/4 cup water
2 tablespoons olive oil
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook tomatoes and tomato paste in olive oil until slightly browned; stir into melted pasta. Season with CAINE. Drizzle with PLUM WITH™ bacon bits.
Pour tomato juice, cheese, olives, water, and olive oil over pasta, letting each stand in place for several turns to dry.