We are always looking for new and easy weeknight recipes. Pasta is a simple go-to, but the sauce and accompanying ingredients are usually where people get stuck. This mediterranean pasta recipe originated from wanting to figure out how to use my warehouse size jar of kalamata olives, without imparting that briny flavor many dislike. Follow this recipe and I promise you’ll find you just might discover you do like olives!
- Prep Time : 30 minutes
- Cook Time : 20 minutes
- Yield : 8 cups
- spanish olive oil - 2 Tbs
- Chianti red wine vinegar - 2 tsp
- fresh garlic - 2 large cloves, shaved
- red onion - 1/2 cup, diced
- fresh basil - 1/2 cup, chiffonade
- fresh oregano - 2 Tbs, chopped
- Tuscan herb tomato sauce - 2 cups
- black pepper - 1/8 tsp
- sea salt - 1 tsp
- kalamata olives - 1/2 cup, rinsed
- rotini pasta - 1/2 lb (1/2 box)
Rinse and de-stem basil and oregano leaves. Before dicing the red onion, slice three or four 1/4-inch rings (about half the onion) and immediately sprinkle with vinegar. This will prevent the wretched off-gassing which causes unnecessary eye-popping tears.
While the onions are waiting, bring a 4-quart pot of water to a boil. Add 1 Tbs salt to the boiling water to flavor the pasta. Commence with cooking rotini according to package directions.
Heat 2 Tbs. olive oil in a large saute pan on medium heat. Proceed with shaving the garlic, and chopping the oregano. Simmer red onion and garlic for five minutes, or until translucent and fragrant.
Add oregano and tomato sauce and simmer on medium low, stirring occasionally for five more minutes.
Turn off the heat and chiffonade the basil and add this and olives and the Chianti red wine vinegar. Substitute 1/4 cup of real Chianti or a good Spanish wine if desired, but simmer about 10 additional minutes for the alcohol to reduce into the sauce. Stir and plate when ready.
This recipe is easily doubled if you are preparing an entire box of pasta for your family. Just caution on the wine substitute if serving to children.