1/3 cup of black olive slices
1/4 cup of chopped parsley
2 tablespoons of oil
1/2 teaspoon of salt
500g of rigatoni pasta
2 cans of peeled tomatoes (800 g)
1 diced onion
1 dash of thyme
1/3 cup of black olive slices
1/4 cup of chopped parsley
2 tablespoons of oil
1/2 teaspoon of salt
500g of rigatoni pasta
2 cans of peeled tomatoes (800 g)
1 diced onion
1 dash of thyme
1
Bring 5 liters of water to a boil in a large pot with one tablespoon of salt
Add the macaroni and cook until al dente
Cut the canned tomato into pieces and reserve the sauce
2
In a medium pan, sauté the diced onion in oil until it's soft
3
Add the chopped tomatoes and reserved sauce to the pan and let simmer for eight minutes
Season with salt and thyme, then add the parsley and black olives
4
Drain the cooked macaroni and arrange it on plates
Serve with the tomato sauce on top
Garnish with additional black olives and parsley.
