Double olive pasta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ; 16-ounce) | ||
| 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 | ||
Directions
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.
Serves 6.
Bon Appetit October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.