Ingredients
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10 -12 ounces linguine
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1/4 cup dry red wine
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1 tablespoon light olive oil or 1 tablespoon extra virgin olive oil
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3 -4 garlic cloves, minced
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1 (14 ounce) can crushed tomatoes or 1 (14 ounce) can tomato puree
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1/2 cup pitted black olives, coarsely chopped
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1/2 cup stuffed green olive, coarsely chopped
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1 teaspoon dried oregano
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1/2 cup chopped fresh parsley
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grated parmesan cheese (for topping) or vegan parmesan cheese (for topping)
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fresh ground pepper, to taste
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1 medium shallot, minced
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1 (14 ounce) can Italian plum tomatoes, lightly drained and chopped
Instructions
- Cook pasta al dente according to package directions.
- While the pasta is cooking, Add the wine, olive oil, shallot, and garlic to a medium skillet.
- Bring the mixture to a boil, cover, and cook 2 minutes.
- Add in the tomatoes (chopped and crushed) olives, and oregano; cover and simmer 12 minutes.
- When the linguine is done, drain well and transfer to a large serving bowl; top with olive sauce and fresh ground pepper.
- Toss to combine (adjust seasoning to taste).
- Sprinkle with parsley and parmesan cheese.