Double Olive Pasta

• 1/4 cup olive oil
• 1 red onion, chopped
• 6 garlic cloves, chopped
• 1 1/2 tablespoons dried oregano
• 1/2 teaspoon dried crushed red pepper
• 2 14 1/2- to 16-ounce cans ready-cut tomatoes with juices
• 1 cup sliced pitted black olives (about 4 ounces)
• 1 cup sliced pitted green olives (about 4 ounces)
• 12 ounces small shell pasta, freshly cooked
• 1 cup grated Parmesan cheese
• Additional grated Parmesan cheese

1. Heat oil in heavy Dutch oven over medium-high heat.
2. Add chopped onion, garlic, oregano and crushed red pepper and saute 5 minutes.
3. Add tomatoes with their juices and black and green olives; simmer until sauce begins to thicken, about 8 minutes.
4. Add pasta and 1 cup Parmesan cheese; toss until sauce coats pasta.
5. Season to taste with salt and pepper.
6. Transfer pasta to large shallow bowl.
7. Pass additional Parmesan separately.

olive oil, red onion, garlic, oregano, red pepper, tomatoes, black olives, green olives, shell pasta, parmesan cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/double-olive-pasta-2534 (may not work)