Fusilli with Fresh Tomato and Olive Sauce

By JanF1201

Ingredients

• 1/4 cup olive oil
• 1 cup Kalamata olives, pitted and chopped
• 1 onion, chopped
• 6 cloves garlic, chopped
• 1/2 teaspoon dried crushed red pepper
• 1 1/2 lbs plum tomatoes, chopped- about 8 large tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons red win vinegar
• 1 pound fusilli, freshly cooked
• 1 1/2 cups Parmesan cheese, coarsely grated
• 1 cup fresh basil, chopped

Details

Servings 6

Preparation

Step 1

Heat olive oil in heavy large pot over medium high heat. Add olives, chopped onions,, chopped garlic and crushed red pepper, and saute until onion begins to soften, about 4 min. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 min. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan and chopped basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.