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.
Cooking Light MARCH 2007
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.
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