MEMBER RECIPE
Pasta with Olive Sauce Recipe
By balabanian
Difficulty: Medium |
Total Time:
20 minutes
|
Active Time:
|
Makes:
Serves 4
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).
INGREDIENTS
- 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, with juice
- 1 1/2 cup olives, chopped (green, kalamata, probably not black)
- 1 cup grated pecorino romano or parmesan cheese
- fusili pasta
INSTRUCTIONS
- 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.
This is basically a take off on Puttanesca sauce minus the peperoncino, anchovy and chopped parsley, although I don't normally put vinegar in my Puttanesca sauce. Of course, every putta likely has her own variation...LOL!