0
1/4 450-g pkg linguine pasta
1 tsp olive oil
1/2 cup finely diced red onion
2 thinly sliced green onions
4 large garlic cloves, crushed
2 large tomatoes, diced
1/2 cup tomato juice
4 black olives, preferably kalamata, or other flavorful Mediterranean olives
1 tsp drained capers
1/4 tsp dried oregano leaves
1/4 tsp basil
1/2 tsp granulated sugar
125 g ricotta or freshly grated parmesan
Cook dried linguine according to package directions.
Meanwhile, heat oil in a wide non-stick frying pan set over medium heat. When hot, add onions and garlic. Cook, stirring often, for 2 minutes. Then, add tomatoes, juice, olives and capers.
Sprinkle with oregano, basil and sugar. Gently boil, uncovered and stirring often, until half of liquid is reduced, about 5 minutes. Stir in cheese and toss with hot pasta. This makes enough sauce for about a quarter of a (450-g) package dried linguine or half a (350-g) package fresh linguine.