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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 teaspoons olive oil |
1 cup sliced red onion |
2 pounds seeded plum tomatoes, coarsely chopped |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon crushed red pepper |
8 ounces farfalle (bow-tie pasta) |
1/3 cup sun-dried tomatoes, packed without oil, sliced |
1 cup grated fresh parmesan cheese (about 4 ounces), divided |
1/2 cup chopped pitted kalamata olives |
1/4 cup chopped fresh parsley |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat; add onion. Cook 2 minutes, stirring frequently. Add plum tomatoes, salt, black pepper, and red pepper. Reduce heat and simmer 8 minutes, stirring occasionally.
2. Cook pasta according to package directions, omitting salt and fat. Drain into a sieve over a bowl; add sun-dried tomatoes to reserved pasta water. Let stand 10 minutes; drain. Combine pasta and sun-dried tomatoes.
3. Combine pasta mixture and plum-tomato mixture in a large bowl; stir in 3/4 cup cheese, olives, and parsley. Divide pasta evenly among 4 bowls; garnish each with 2 tablespoons Parmesan.
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