Pasta Puttanesca

• 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 (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)

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.

linguine, red wine, light olive oil, shallot, garlic, italian plum tomatoes, tomatoes, black olives, stuffed green olive, oregano, fresh ground pepper, parsley, parmesan cheese

Taken from www.food.com/recipe/pasta-puttanesca-125953 (may not work)