This recipe's versatile sauce can also be spooned over cheese ravioli, used as a topping for pizza, or served with breadsticks as an appetizer. Cook the linguine while the sauce simmers.
2 teaspoons olive oil
2/3 cup chopped onion
2 teaspoons bottled minced garlic
3/4 cup sliced pitted green olives (about 15)
1 (2 1/4-ounce) can sliced ripe olives, drained
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/3 cup dry white wine
1 (28-ounce) can crushed tomatoes, undrained
10 ounce uncooked linguine
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Stir in garlic; sauté 1 minute. Add olives; sauté 30 seconds. Stir in sugar, red pepper, black pepper, and oregano; cook 1 minute, stirring constantly. Add wine; cook 30 seconds. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 30 minutes. Remove from heat; keep warm.
Cook pasta according to package directions, omitting the salt and fat. Drain. Arrange 2/3 cup pasta on each of 6 plates; top each serving with 1/2 cup sauce, 2 tablespoons cheese, and 1 teaspoon parsley.