Penne Rigate Pasta with Green Olives

(Shared recipe submitted by William 'Uncle Bill' Anatooskin.)

Ingredients

• 4 quarts water
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 12 ounces penne rigate pasta
• 3 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 4 large garlic cloves, minced
• 28 ounces canned tomatoes, including liquid, tomatoes crushed
• 1/2 cup sliced green olives with pimiento
• 1/4 teaspoon hot red pepper flakes
• 1/4 teaspoon seasoning salt
• 3 tablespoon chopped fresh basil (can use 1 tablespoon dried basil)
• 1/4 cup grated Parmesan cheese, preferably Parmigiano Reggiano

In a large cooking pot, add water, salt and vegetable oil; bring to a rolling boil. Add penne pasta and cook for 12 to 15 minutes or until al dente; drain well.

While pasta is cooking, in a large frying pan, add olive oil, onion and garlic and sauté until onions are translucent, about 3 to 4 minutes. Add crushed tomatoes including liquid, sliced olives, hot pepper flakes, seasoning salt and chopped fresh basil; stir well and cook for about 3 minutes. Add cooked pasta and stir well to coat and cook for 1 to 2 minutes or until heated through. Adjust seasonings to taste. If you prefer a spicier taste, add additional hot red pepper flakes or some cayenne pepper. Sprinkle each serving with grated Parmesan cheese and serve immediately.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.