Ingredients
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3 -4 tablespoons olive oil (of coarse what else lol!)
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1 onion, chopped
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1 -2 tablespoon chopped fresh garlic
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1 -2 tablespoon dried oregano
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2 (16 ounce) cans diced tomatoes, with juice
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5 ounces pitted black olives, sliced (or to taste, about 1 cup and a little more)
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5 ounces pitted green olives, sliced (or to taste, about 1 cup and a little more)
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12 ounces small shell pasta (cooked to firm-tender and drained)
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3/4-1 cup grated parmesan cheese
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salt and pepper
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1 teaspoon dried red pepper flakes (or to taste)
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1 -2 cup canned drained mushroom (or to taste)
Instructions
- Heat oil in a Dutch oven over medium-high heat.
- Add in chopped onion, garlic, oregano and crushed red pepper flakes; saute for about 5-6 minutes.
- Add in tomatoes with juice and drained mushrooms along with black and green olives; simmer on low heat for about 25-30 minutes, or until mixture starts to thicken.
- Add in cooked pasta shells and 3/4 - 1 cup grated Parmesan cheese; toss to combine.
- Serve with more Parmesan cheese.