Guest guest Posted July 2, 2006 Report Share Posted July 2, 2006 Penne With Green Olives 12 ounces penne pasta 3 tablespoons extra virgin olive oil 1 medium onion, finely chopped 4 large garlic cloves, minced 1 28-ounce can crushed tomatoes in juice, undrained 1/2 cup sliced green, pimiento stuffed olives 1/4 teaspoon hot red pepper flakes 1/4 teaspoon salt 3 tablespoons chopped fresh basil or 1 tablespoon dried basil 1/4 cup freshly grated Parmesan cheese Cook pasta al dente, according to package directions. Drain. While the pasta is cooking, in a large skillet, add olive oil, onion and garlic and cook until onions are softened, about 3 to 4 minutes. Add crushed tomatoes including juice, sliced olives, hot red pepper flakes, salt and chopped fresh basil, stir well and cook for about 3 minutes. Add cooked pasta and stir well to coat and cook for 1 to 2 minutes or until heated through. Adjust seasonings to taste. If you prefer a spicier taste, add additional hot red pepper flakes or some cayenne pepper. Sprinkle each serving with grated Parmesan and serve immediately. Serves 4. -- Char Haz charrem -- http://www.fastmail.fm - A no graphics, no pop-ups email service Quote Link to comment Share on other sites More sharing options...
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