Double Olive Pasta

Name: Double Olive Pasta
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

11 ingredients

7 steps

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.
2

Add chopped onion, garlic, oregano and crushed red pepper and saute 5 minutes.
3

Add tomatoes with their juices and black and green olives; simmer until sauce begins to thicken, about 8 minutes.
4

Add pasta and 1 cup Parmesan cheese; toss until sauce coats pasta.
5

Season to taste with salt and pepper.
6

Transfer pasta to large shallow bowl.
7

Pass additional Parmesan separately.