Double Olive Pasta Recipe

Double Olive Pasta Recipe

  • 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
  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.
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