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Double Olive Pasta
Yields: 6 serving(s) - Preparation Time: 15 minutes
Ingredients
- 1/4 cup(s) olive oil
- 1 red onion; chopped
- 6 garlic cloves; chopped
- 1 1/2 tablespoon(s) dried oregano
- 1/2 teaspoon(s) dried crushed red pepper
- 2 can(s) ready-cut tomatoes with juices; (14 1/2- to 16-ounce)
- 1 cup(s) sliced pitted black olives; (about 4 ounces)
- 1 cup(s) sliced pitted green olives; (about 4 ounces)
- 12 ounce(s) small shell pasta; freshly cooked
- 1 cup(s) 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.
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