The title refers to the black and green olives featured in this piquant dish.
Recipe information
Yield
Serves 6
Ingredients
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
Need to make a substitution?
Preparation
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.