Mediterranean Olive Pasta

• 2 tablespoons olive oil
• 2 cups kalamata olives (or mixture of green and black olives)
• 1 cup onion, sliced thin
• 3 cloves garlic, chopped (roasted garlic can be used)
• 2 cups chopped fresh tomatoes, i like larger chunks
• 1 (28 ounce) jarprepared marinara sauce
• 12 cup red wine (optional)
• 1 lb pasta, cooked to al dente

1. 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.
2. Roughly chop the olives.
3. Heat the olive oil in a pan.
4. Add the onions and saute for one minute.
5. Stir in the garlic and saute for one minute (do not let the garlic get brown).
6. Stir in the chopped tomatoes and olives.
7. Heat for five minutes and then add the marinara sauce and the wine.
8. Warm until heated through (about five more minutes) and toss with the hot pasta.

olive oil, kalamata olives, onion, garlic, fresh tomatoes, red wine, pasta

Taken from www.food.com/recipe/mediterranean-olive-pasta-92723 (may not work)