Rotini with Tomato Olive Sauce

Ingredients:

Tomato Olive Sauce

• 2 Tbsp. olive oil

• 2 cloves garlic

• 2 Roma tomatoes or 2 medium tomatoes

• 1 (15 oz) can diced tomatoes

• 2 tsp. fresh rosemary (or 1 tsp. dried)

• 1/2 cup Kalamata olives (or black olives) pitted and diced

• 2 tsp. capers

• 1/4 tsp. salt

• 1/4 tsp. pepper

• 1/4 tsp. crushed red pepper flakes (optional)

• 1 tsp. balsamic vinegar

• 1/4 cup water or chicken or vegetable broth

• 1 Tbsp. fresh parsley

Pasta

• 8 to 10 oz. dried rotini pasta

• 1/4 tsp. salt

Tools Needed:

• 1 chef’s knife

• 1 cutting board

• 1 small saucepan with lid

• 1 can opener

• 1 large metal spoon

• 1 set dry measuring cups

• 1 liquid measuring cup

• 1 set measuring spoons

• 1 large stockpot

• 1 colander

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Steps:

1. Dice tomatoes and slice garlic thinly. Heat the olive oil in a saucepan over medium heat. Add sliced garlic and cook, stirring constantly for about 30 seconds. Garlic should be transparent but not brown.

2. Add diced tomatoes to the pan and stir to combine with the garlic. Reduce the heat to medium. Cook for 1 to 2 minutes or until the tomatoes begin to soften. Add the canned tomatoes (with the juice) and let simmer uncovered over low heat for 5 to 8 minutes.

3. Chop rosemary to measure 2 teaspoons. Stir in the rosemary, olives, capers, salt, pepper, crushed red pepper flakes, if using, and balsamic vinegar. Add water or broth. Let the sauce simmer over low heat for about 5 more minutes.

4. Mince the parsley and set aside for serving.

5. While the sauce is simmering, add salt to a large pot of water and bring to a full rolling boil. Reduce the heat to medium high and cook the pasta for 8 to 10 minutes, until it is cooked through, but not mushy. (Cooking times will vary, for best results follow the directions on the pasta package.) 

6. As soon as the pasta is done, use a colander to drain it thoroughly. Top with the tomato olive sauce, minced parsley, and serve immediately.

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