 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
The title refers to the black and green olives featured in this piquant dish. Ingredients:
1/4 cup olive oil |
1 red onion, chopped |
6 garlic cloves, chopped |
1 1/2 tablespoons dried oregano |
1/2 teaspoon dried crushed red pepper |
2 14 1/2- to 16-ounce cans ready-cut tomatoes with juices |
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:
1. Heat oil in heavy Dutch oven over medium-high heat. Add chopped onion, garlic, oregano and crushed red pepper and sauté 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.
|
|