Tomato Pasta with Black Olives

Ingredients

• 12 oz rigatoni pasta
• 2 tbsp olive oil
• 3 cloves garlic
• 24 oz crushed tomatoes
• ½ cup black olives
• ½ cup parmesan cheese
• ¼ cup fresh basil
• 1 tsp salt

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 12 oz rigatoni and cook until al dente, about 11-12 minutes. Reserve 1 cup of pasta water, then drain.

2. 2

   While the pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute.

3. 3

   Pour in the 24 oz crushed tomatoes and 1 tsp salt. Simmer, stirring occasionally, until the sauce thickens slightly, about 10 minutes.

4. 4

   Stir in the 0.5 cup black olives and the drained pasta. Toss to coat, adding reserved pasta water a splash at a time if the sauce seems dry.

5. 5

   Remove from heat and stir in the 0.5 cup grated Parmesan and 0.25 cup chopped basil. Serve immediately with extra Parmesan if desired.

6. 6

   For a spicier kick, add a pinch of red pepper flakes with the garlic.

Tools you’ll need

• large pot
• large skillet
• colander
• measuring cups and spoons
• knife and cutting board

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