1 lb. pasta, cooked to instructions and drained (retain 1 cup of pasta water)
12 oz green pitted olives
6 tomatoes
3 tablespoons olive oil
2/3 cup white wine
3-4 cloves garlic, chopped
2 teaspoons oregano, divided
Parmesan cheese to finish
First, slice the top off of your tomatoes and score tomatoes about 1/4″ inch deep. Dress with salt, pepper, and a dash of oregano and olive oil. Roast at 350 for 50 minutes or so until tomatoes are slightly browned on top and softened all the way through. Remove from over and allow to cool.
In a pan, add olive oil, sauté garlic for 2-3 minutes until fragrant then add white wine. Increase heat and reduce wine by half, then add in tomatoes, remaining oregano and allow to simmer for 5-10 minutes. Add pasta water a little at a time to reach your desired consistency, then add olives and continue to simmer for another 5-10 minutes until the flavors are infused.
Dredge pasta in sauce until fully coated, plate and finish with Parmesan cheese. Serve immediately, serves 6.
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“recipe” “italian recipes” “Italian Cooking” “Italian Kitchen”