Pasta Puttanesca

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

• Servings: 6
• 10 -12 ounces linguine
• 1/4 cup dry red wine
• 1 tablespoon light olive oil or 1 tablespoon extra virgin olive oil
• 1 medium shallot, minced
• 3 -4 garlic cloves, minced
• 1 (14 ounce) can italian plum tomatoes, lightly drained and chopped
• 1 (14 ounce) can crushed tomatoes or 1 (14 ounce) can tomato puree
• 1/2 cup pitted black olives, coarsely chopped
• 1/2 cup stuffed green olive, coarsely chopped
• 1 teaspoon dried oregano
• fresh ground pepper, to taste
• 1/2 cup chopped fresh parsley
• grated parmesan cheese (for topping) or vegan parmesan cheese (for topping)

Recipe

• 1 cook pasta al dente according to package directions.
• 2 while the pasta is cooking, add the wine, olive oil, shallot, and garlic to a medium skillet.
• 3 bring the mixture to a boil, cover, and cook 2 minutes.
• 4 add in the tomatoes (chopped and crushed) olives, and oregano; cover and simmer 12 minutes.
• 5 when the linguine is done, drain well and transfer to a large serving bowl; top with olive sauce and fresh ground pepper.
• 6 toss to combine (adjust seasoning to taste).
• 7 sprinkle with parsley and parmesan cheese.