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Double Olive Pasta
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
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.
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