Recipe

Macaroni With Olives Recipe

	Flavorsofitaly / All my dishes 2 years ago Fusilli (corkscrew) pasta is the best pasta to be served with this dish, although any short pasta may be used. Prep:20m Cook:25m Servings:6	Flavorsofit
	pasta fusilli veggies colorful

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Ingredients

1/2 cup extra virgin olive oil

1 medium onion, minced

1 medium garlic clove, minced

1 lb fresh tomatoes, peeled, seeded, and chopped, or 1 lb drained canned tomatoes, chopped

1 cup black olives, or 1/3 cup each black and green olives, halved and pitted

2 Tbl capers, drained and rinsed

2 tsp red wine vinegar

2 Tbl fresh oregano, or 2 tsp dried

Pinch of sugar

salt and pepper to taste

1 lb fusilli pasta or other short macaroni

1 cup freshly grated Pecorino cheese

Directions

Heat oil, onion, and garlic in a large skillet and cook over moderately low heat until softened but not browned, 6-8 minutes.

Add the tomatoes, olives, capers, vinegar, oregano, sugar, salt and pepper, and simmer for 15 minutes over low heat. Be careful with the salt since olives and capers are salty.

Cook the fusilli in a large pot of boiling salted water until al dente (firm to the bite). Drain and mix with the sauce. Sprinkle on the cheese and serve immediately with additional cheese on the side if desired.

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Comments

sparow64 2 years ago said:
OH WOW!!! Sounds fantastic!! i am an olive-lover anyway!! Thanks for posting!

rosemaryblue 2 years ago said:
This does sound wonderful! I am an olive lover, and this just sounds great! Thanks for sharing.

ivy 2 years ago said:
Hi chef, love all the ingredients. Any particular type of olives or anything will do, because in Greece we have a lot of varieties?

flavorsofitaly 2 years ago said:
Ivy, any type of olives will do, I've used several different types at different times. With the huge selection you have there (Greece has some of the most wonderful olives!) I's suggest you pick a couple of your favorites, and try those.

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