1 1/2 cup olives, chopped (green, kalamata, probably not black)
1 cup grated pecorino romano or parmesan cheese
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).
1Saute 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.