Two Olive Pasta

I love olives! Green olives, black olives, kalamata olives, stuffed olives. You get the point. This pasta dish is simple and uses green and black olives. The recipe seemed a bit skimpy on olive quantity, so I added more. Use as many as you like.

We had a side of Italian tofu with this dinner.

Linguine with Two-Olive Marinara

from cooking light march 2007

Olive oil

1 small onion, chopped

3 cloves garlic, minced

20 green olives, halved

3 oz. black olives, halved

10 oz. linguini

1/4 tsp sugar

1/4 tsp crushed red pepper

1/4 tsp black pepper

1/4 tsp dried oregano

1/3 cup dry white wine

28 oz. crushed tomatoes

2 TBS chopped fresh parsley

1. Heat olive oil in large pot over med - high heat. Add onion and saute until tender. Stir in garlic and cook 1 more minute. Add olives, saute 30 seconds longer.

2. Stir in sugar, crushed red pepper, black pepper, and oregano. Cook another minute, stirring.

3. Add wine. Cook 30 seconds.

4. Stir in tomatoes, bringing to a boil. Reduce heat and simmer for 25 - 30 minutes. Add parsley and cheese if desired.

5. Serve over pasta.