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Fusilli With Olive Sauce
1 1/2 c Kalamata or other brine-cured black olives, rinsed and pitted
5 sun-dried tomatoes packed in oil, drained and chopped
1/2 onion, chopped fine
2 garlic cloves, minced
1/4 tsp dried hot red pepper flakes
1 tsp chopped fresh rosemary leaves
1 Tb chopped fresh marjoram leaves
4 Tb chopped fresh parsley leaves
6 Tb olive oil
1/2 c. dry red wine
1-2 Tb drained bottled capers, rinsed
1 lb. fusilli (corkscrew-shaped pasta)
fresh grated Parmesan or Asiago
Chop the olives fine either by hand or in a food processor and in
a large skillet cook them with the sun-dried tomatoes, the onion,
garlic, red pepper flakes, herbs, 2 Tb of the parsley over moderately
low heat om 4 Tb of the oil, stirring, until the onion is softened.
Add the wine and the capers and simmer the mixture until the wine
is reduced to about 2 Tb.
While the sauce is cooking, prepare the pasta, drain it, transfer
to a heated serving bowl. Toss the pasta with the olive sauce,
the remaining 2 Tb parsley, and the remaining 2 Tb oil and serve
it with the Parmesan. Serves 6.
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Fusilli Olive Sauce