Double Olive Pasta |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 | salt and pepper | 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 saute 5 minutes. Add tomatoes with their juices and black and green olives; simmer until saute 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. |