|¼ cup||Olive oil|
|1||Red onion; chopped|
|6||Garlic cloves; chopped|
|1½ tablespoon||Dried oregano|
|½ teaspoon||Dried crushed red pepper|
|2 cans||Ready-cut tomatoes with juices; (14 1/2- to|
|1 cup||Sliced pitted black olives; (about 4 ounces)|
|1 cup||Sliced pitted green olives; (about 4 ounces)|
|12 ounces||Small shell pasta; freshly cooked|
|1 cup||Grated Parmesan cheese|
|Additional grated Parmesan cheese|
Heat oil in heavy Dutch oven over medium-high heat. Add chopped onion, garlic, oregano and crushed red pepper and saute 5 minutes. Add tomatoes with their juices and black and green olives; simmer until sauce begins to thicken, about 8 minutes. Add pasta and 1 cup Parmesan cheese; toss until sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to large shallow bowl. Pass additional Parmesan separately.
Bon Appetit October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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