Fusilli with Fresh Tomato and Olive Sauce

• 1/4 cup olive oil
• 1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
• 1 medium onion, chopped
• 6 garlic cloves, chopped
• 1/2 teaspoon dried crushed red pepper
• 1 1/2 pounds plum tomatoes (about 8 large), chopped
• 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 1 pound fusilli, freshly cooked
• 1 1/2 cups coarsely grated Parmesan cheese (about 4 ounces)
• 1 cup chopped fresh basil

1. Heat olive oil in heavy large pot over medium-high heat.
2. Add olives, chopped onion, chopped garlic and crushed red pepper and saute until onion begins to soften, about 4 minutes.
3. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes.
4. Mix in red wine vinegar.
5. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine.
6. Season to taste with salt and pepper.
7. Transfer to large bowl.
8. Serve with remaining Parmesan cheese.

olive oil, olives, onion, garlic, red pepper, tomatoes, tomato paste, red wine vinegar, fusilli, parmesan cheese, fresh basil

Taken from www.epicurious.com/recipes/food/views/fusilli-with-fresh-tomato-and-olive-sauce-101946 (may not work)