- 1/4 cup olive oil
- 1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
- 1 medium onion, chopped
- 6 garlic cloves, chopped
- 1/2 teaspoon dried crushed red pepper
- 1 1/2 pounds plum tomatoes (about 8 large), chopped
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 pound fusilli, freshly cooked
- 1 1/2 cups coarsely grated Parmesan cheese (about 4 ounces)
- 1 cup chopped fresh basil
- Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.