Penne Olive Rigate (Italian)

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This is even better the next day!

 

 

Penne Olive Rigate (Italian)

 

2 cups California black whole pitted ripe olives

2 tablespoon olive oil

1 cup green bell pepper -- sliced

3 cans chopped tomatoes with garlic (14 1/2

ounce each can)

1 tablespoon fresh rosemary -- sliced

1/2 teaspoon crushed red pepper

2 teaspoon sugar

6 cups penne pasta -- cooked and warm

 

Measure whole ripe olives and reserve. Heat olive oil

in heavy pot. Add

bell pepper slices. SautîWor 2 minutes. Reduce heat.

Drain tomatoes,

reserving 1 cup juice. Add chopped tomatoes and juice

to bell peppers.

Simmer for 20 minutes. Add reserved whole olives with

rosemary, red pepper

and sugar. Simmer 10 more minutes. Place in large

bowl. Add pasta. Toss

gently. Serve with chopped parsley and grated

Parmesan.

 

 

 

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