Pasta with Olive Sauce

 

4

cups uncooked penne pasta (about 12 oz)

1/2

cup pitted kalamata olives, quartered

1

tablespoon olive or vegetable oil

1

tablespoon finely chopped fresh oregano leaves

1/4

teaspoon crushed red pepper flakes

1

can (28 oz) Muir Glen® organic whole peeled tomatoes with basil, undrained

1

can (8 oz) Muir Glen® organic tomato sauce

2

tablespoons finely chopped fresh parsley

• 1 Cook pasta as directed on package.
• 2 Meanwhile, in 4-quart saucepan, heat remaining ingredients except parsley to boiling over medium-high heat, breaking up tomatoes with a spoon. Reduce heat; simmer uncovered about 15 minutes or until sauce is slightly thickened.
• 3 Drain pasta. Stir pasta and parsley into sauce. Cook, stirring frequently, until thoroughly heated.