Categories: Main Dishes
Ingredients
- 8 ounces, weight Bucatini Or Spaghetti
- 2 Tablespoons Olive Oil
- 1/2 whole Red Onion, Sliced
- 1-1/2 cup Grape Tomatoes, Halved
- 3/4 cups Chicken Broth Or White Wine
- 2 cloves Garlic
- 1/2 cup (heaping) Assorted Pitted Olives
- 12 whole Basil Leaves
- 4 ounces, weight Good Parmesan Cheese
Directions
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Cook pasta until al dente.
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Mash (in this order) garlic and olives using a mortar and pestle, or just chop them finely together.
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Set aside.
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Using a fork, crumble the Parmesan cheese.
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Heat olive oil in a skillet over medium-high heat.
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Add sliced red onions and cook until slightly caramelized.
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Add halved tomatoes and cook for a couple of minutes.
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Pour in broth or wine and cook for another two minutes, then pour in garlic/olive mixture. Stir and continue cooking for several minutes, or until sauce is nice and reduced and wonderful.
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Add salt and pepper to taste.
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Drain pasta and add to the skillet.
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Add the crumbled Parmesan and toss to coat pasta in the sauce.
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Tear basil leaves and sprinkle over the top. Serve right out of the skillet.