Yield
serves 4 (serving size: 1 3/4 cup pasta and 2 tablespoons cheese)

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat; add onion. Cook 2 minutes, stirring frequently. Add plum tomatoes, salt, black pepper, and red pepper. Reduce heat and simmer 8 minutes, stirring occasionally.

Step 2

Cook pasta according to package directions, omitting salt and fat. Drain into a sieve over a bowl; add sun-dried tomatoes to reserved pasta water. Let stand 10 minutes; drain. Combine pasta and sun-dried tomatoes.

Step 3

Combine pasta mixture and plum-tomato mixture in a large bowl; stir in 3/4 cup cheese, olives, and parsley. Divide pasta evenly among 4 bowls; garnish each with 2 tablespoons Parmesan.

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