1. In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling. 2. Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes. 3. Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently. 4. Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat. 5. Serve immediately with fresh crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
