Pasta With Olives and Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here is a recipe that can be modified to one's own taste. I noticed a similar one on the net but it lacked the sun-dried tomatos. Ingredients:
2 tablespoons olive oil |
4 green onions, chopped |
3 garlic cloves, minced |
1/2 teaspoon chili pepper flakes |
28 ounces canned whole tomatoes (roughly chopped) |
1/2 teaspoon sugar |
1/4 cup red wine |
3 anchovy fillets, minced (freeze remaining fillets by three's) |
1 tablespoon parsley (or four tablespoons fresh, chopped) |
3 -4 sun-dried tomatoes, minced |
3 tablespoons green olives (or up to 4 tablespoons) |
3 tablespoons black olives (or up to 4 tablespoons) |
1 tablespoon capers |
1 teaspoon italian seasoning |
8 fresh basil, leafs slivered |
parmesan cheese |
250 g pasta |
Directions:
1. Pour a couple tablespoons of olive oil in a pan on medium heat. When heated, saute onioins, garlic and pepper for a couple of minutes.
2. Add remaining ingredients except for the basil and parmesan. Reduce heat to medium low and simmer, breaking up large chunks of tomatos.
3. While the tomato blend is simmering, cook about 250 grams of your favourite pasta, either sphagetti, fettucini, fussili, shells or other pasta according to package direction.
4. Drain pasta and toss with tomato mixture. Serve garnished with parmesan and slivered basil.
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