Tomato Pasta with Rigatoni

Name: Tomato Pasta with Rigatoni
Total time: 30 min
Yield: 4
Ingredients: 500g rigatoni; 1/3 cup black olives, sliced; 1/4 cup chopped fresh parsley; 2 tablespoons olive oil; 1/2 teaspoon salt; 2 canned tomatoes, peeled and chopped; 1 chopped onion; 1/4 teaspoon red bell pepper

1
500g rigatoni
2
1/3 cup black olives, sliced
3
1/4 cup chopped fresh parsley
4
2 tablespoons olive oil
5
1/2 teaspoon salt
6
2 canned tomatoes, peeled and chopped
7
1 chopped onion
8
1/4 teaspoon red bell pepper

Ingredients

1
500g rigatoni
2
1/3 cup black olives, sliced
3
1/4 cup chopped fresh parsley
4
2 tablespoons olive oil
5
1/2 teaspoon salt
6
2 canned tomatoes, peeled and chopped
7
1 chopped onion
8
1/4 teaspoon red bell pepper

Directions

1
Bring a large pot of 5 liters of water to a boil with 1 tablespoon of salt
2
Add the pasta and cook until al dente (firm but not hard)
3
Chop the canned tomatoes into small pieces and set aside the sauce
4
In a medium-sized pan, sauté the onion in olive oil until translucent and shiny
5
Add the chopped tomatoes and reserved sauce
6
Let it simmer for 8 minutes
7
Season with salt, pepper, and fresh parsley
8
Add black olives and serve
9
Drain the pasta and portion it into plates
10
Pour the sauce over the pasta
11
Garnish with additional black olives and fresh parsley leaves
12
Optional: Serve grated cheese on top.