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Parent Category: Recipes
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups whole, canned plum tomatoes, drained
1 tablespoon balsamic vinegar
1 tablespoon capers
1/2 cup halved, pitted olives
1 sprig fresh oregano, or 1/4 teaspoon dried
salt to taste
freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
12 ounces penne pasta
Heat the olive oil in a large skillet over medium heat. Add the onion
and cook, stirring occasionally, until soft and translucent, about 5
minutes. Add the garlic and cook for 2 minutes more. Add the tomatoes
and balsamic vinegar and cook for 2 more minutes.
Transfer this mixture to a baking dish and stir in the capers, olives,
oregano, salt and pepper. Place the dish in the oven and roast for 20
minutes.
Meanwhile, bring a large pot of salted water to a boil. Drop in the
pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Put
the pasta in a warm serving bowl, toss with Parmesan cheese and add the
tomato mixture.
