Prep 20 mins
Cook 15 mins
Also called Pasta Puttanesca, any types of olives can be used with this recipe. I prefer the flavor of kalamata and Greek olives. I also like to add a sweet wine to balance out the saltiness of the olives, but this dish is great with or without the wine. Roast garlic by wrapping a whole head of garlic in a piece of foil with some olive oil and baking at 350 degrees F for 1 hour. This is also a good sauce for chicken or chicken may be added to the sauce.
- 2 tablespoons olive oil
- 2 cups kalamata olives (or mixture of green and black olives)
- 1 cup onion, sliced thin
- 3 cloves garlic, chopped (roasted garlic can be used)
- 2 cups chopped fresh tomatoes, i like larger chunks
- 1 (28 ounce) jarprepared marinara sauce
- 1⁄2 cup red wine (optional)
- 1 lb pasta, cooked to al dente
- If using kalamata or Greek olives, remove the pits by smashing the olives with the flat side of a chef's knife blade and discarding the pits.
- Roughly chop the olives.
- Heat the olive oil in a pan.
- Add the onions and saute for one minute.
- Stir in the garlic and saute for one minute (do not let the garlic get brown).
- Stir in the chopped tomatoes and olives.
- Heat for five minutes and then add the marinara sauce and the wine.
- Warm until heated through (about five more minutes) and toss with the hot pasta.
This was great! Adding the wine really made the difference. The fresh tomatoes weren't really necessary, and I think I'll omit them next time. I would also recommend using 3/4 pounds of pasta, instead of 1 lb. Otherwise, delicious!
Marinara sauce over pasta is my latest addiction ever since I had it last a week back. This was exactly how I had made mine following suggestions from an acquaintance on the telephone. This one rocks!:)