Olive Pasta


  • fusili pasta
  • 1 cup grated pecorino romano or parmesan cheese
  • 1 ½ cup olives, chopped (green, kalamata, probably not black)
  • 2 cups canned tomatoes, chopped, drained of juice
  • 2 T capers
  • 2 tsp. red wine vinegar
  • 2 tsp. oregano
  • + 3 more ingredients
    • ½ cup olive oil
    • 2 cloves garlic, minced
    • 1 medium onion, chopped

Saute onions and garlic in the olive oil over medium heat for about 10 minutes, until soft but not brown. Add oregano, vinegar, capers, tomatoes and olives and cook at a low simmer for 15 minutes. Toss with pasta and cheese.

View full recipe at Chow


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