2 cups California whole pitted ripe olives
2 tablespoon olive oil
1 cup green bell pepper, sliced
3 cans chopped tomatoes with garlic (14 1/2 ounce)*
1 tablespoon fresh rosemary, sliced
1/2 teaspoon crushed red pepper
2 teaspoon sugar
6 cups penne pasta, cooked and warm
Servings: 6
Measure whole ripe olives and reserve. Heat olive oil in heavy pot. Add bell pepper slices. Sauté for 2 minutes. Reduce heat. Drain tomatoes, reserving 1 cup juice. Add chopped tomatoes and juice to bell peppers. Simmer for 20 minutes. Add reserved whole olives with rosemary, red pepper and sugar. Simmer 10 more minutes. Place in large bowl. Add pasta. Toss gently. Serve with chopped parsley and grated Parmesan.
2 tablespoon olive oil
1 cup green bell pepper, sliced
3 cans chopped tomatoes with garlic (14 1/2 ounce)*
1 tablespoon fresh rosemary, sliced
1/2 teaspoon crushed red pepper
2 teaspoon sugar
6 cups penne pasta, cooked and warm
Servings: 6
Measure whole ripe olives and reserve. Heat olive oil in heavy pot. Add bell pepper slices. Sauté for 2 minutes. Reduce heat. Drain tomatoes, reserving 1 cup juice. Add chopped tomatoes and juice to bell peppers. Simmer for 20 minutes. Add reserved whole olives with rosemary, red pepper and sugar. Simmer 10 more minutes. Place in large bowl. Add pasta. Toss gently. Serve with chopped parsley and grated Parmesan.
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