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Fusilli with Olive Sauce

Ingredients
  • 1 1/2 c Kalamata or other brine-cured black olives, rinsed and pitted
  • 5 sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 onion, chopped fine
  • 2 garlic cloves, minced
  • 1/4 tsp dried hot red pepper flakes
  • 1 tsp chopped fresh rosemary leaves
  • 1 Tb chopped fresh marjoram leaves
  • 4 Tb chopped fresh parsley leaves
  • 6 Tb olive oil
  • 1/2 c. dry red wine
  • 1-2 Tb drained bottled capers, rinsed
  • 1 lb. fusilli (corkscrew-shaped pasta)
  • fresh grated Parmesan or Asiago
Instructions

Chop the olives fine either by hand or in a food processor and in a large skillet cook them with the sun-dried tomatoes, the onion, garlic, red pepper flakes, herbs, 2 Tb of the parsley over moderately low heat om 4 Tb of the oil, stirring, until the onion is softened. Add the wine and the capers and simmer the mixture until the wine is reduced to about 2 Tb. While the sauce is cooking, prepare the pasta, drain it, transfer to a heated serving bowl. Toss the pasta with the olive sauce, the remaining 2 Tb parsley, and the remaining 2 Tb oil and serve it with the Parmesan. Serves 6.

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