| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
October 199 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
|
Red onion; chopped |
| 6 |
|
Garlic cloves; chopped |
| 1 1/2 |
tb |
Dried oregano |
| 1/2 |
ts |
Dried crushed red pepper |
| 2 |
cn |
Ready-cut tomatoes with juices; (14 1/2- to |
|
|
; 16-ounce) |
| 1 |
c |
Sliced pitted black olives; (about 4 ounces) |
| 1 |
c |
Sliced pitted green olives; (about 4 ounces) |
| 12 |
oz |
Small shell pasta; freshly cooked |
| 1 |
c |
Grated Parmesan cheese |
|
|
Additional grated Parmesan cheese |
INSTRUCTIONS
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 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.
Serves 6.
Bon Appetit October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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