Recipe: Penne Rigati with Green Olives (serves 2)

Penne Rigati with Green Olives
Serves 2

4 quarts water
2 teaspoons salt
2 tablespoons olive oil
6 oz. penne rigati pasta, dried
2 tablespoons olive oil
1 small onion, finely chopped
2 large garlic cloves, minced
1 (14 oz.) can tomatoes, including liquid
1/2 cup sliced, pimiento stuffed green olives
1/8 teaspoon hot red pepper flakes
1/4 teaspoon seasoning salt
1 tablespoon chopped fresh basil or 1 tablespoon dried basil

In a large cooking pot, add water, salt and olive oil and bring to a rolling boil. Add penne rigati pasta and cook for 12 to 15 minutes or until al dente; drain well and set aside.

In a large frying pan, add olive oil, onion and garlic and saute' until onions are translucent, about 3 to 4 minutes.

Crush tomatoes and add to pan including liquid, add sliced olives, hot pepper flakes, seasoning salt and chopped fresh basil, stir well and cook for about 3 minutes or until mixture starts to boil.

Add cooked pasta and stir well to coat and cook for 1 to 2 minutes or until heated through. Adjust seasonings to taste. If you prefer a spicier taste, add additional hot red pepper flakes or some cayenne pepper.

Serve immediately.