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DOUBLE OLIVE PASTA

The title refers to the black and green olives featured in this piquant
dish.

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

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.

6 Servings

Bon Appétit
October 1993
Jim Lingenfeller: Bloomington, Minnesota
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