Ingredients:
2 tablespoons olive oil
2 cups kalamata olives ( or mixture of green and black olives)
1 cup onions, sliced thin
3 cloves garlic, chopped ( roasted garlic can be used)
2 cups chopped fresh tomatoes, i like larger chunks
1 (28 ounce) jars prepared marinara sauce
1/2 cup red wine (optional)
1 lb pasta, cooked to al dente
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.