INGREDIENTS
1 lb. farfalle or rotelli noodles
2 lbs. peeled Italian plum tomatoes
1/4 cup extra virgin olive oil
1 teaspoon oregano
1/8 teaspoon of red dried pepper flakes, or to taste
1/2 cup of tiny black pitted olives
4 cloves of chopped garlic
1/2 cup of Italian parsley
Salt, to taste
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- Bring 4 quarts of water to boil, stir in salt. Add noodles. Cook al dente. Drain immediately and transfer to large serving dish.
- While noodles are cooking, drain the tomatoes and cut crosswise into halves. Squeeze out as much of the liquid as possible.
- Combine the tomatoes and olive oil in a large skillet and bring to a boil. Keep the sauce at full boil and add the remaining ingredients, except the pasta. Stir frequently.
- Reduce heat slightly and continue to cook until sauce has thickened to your liking.
- Mix in the pasta and serve immediately.
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