Olive Pasta Recipe
This recipe was given to me by my sister one night when I had vegetarian guests coming over and couldn’t figure out what to make. Her description: “It’s meaty!”. And it is indeed meaty-tasting, truly delicious, easy, and can be made from regular ingredients in your pantry (if you have the kind of pantry that always stocks capers and olives).
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 2 tsp. oregano
- 2 tsp. red wine vinegar
- 2 T capers
- 2 cups canned tomatoes, chopped, drained of juice
- 1 1/2 cup olives, chopped (green, kalamata, probably not black)
- 1 cup grated pecorino romano or parmesan cheese
- fusili pasta
- 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.
Member recipes are not tested by the CHOW food team.