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Prep 30min
Total30min
Servings4
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Ingredients
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
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Steps
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.
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You might like to purchase olives from a fresh olive bar found in larger supermarkets.
If you can't find tomatoes with basil, you can use regular tomatoes. Add chopped fresh basil or dried basil leaves to make up the difference in flavor.
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