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

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.