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Ingredients

  • 1 Pound Pappardelle, Fresh
  • 1/2 Red Onion, Sliced
  • 3 Cloves Garlic, Minced
  • 1 Container Cherry Tomatoes, Halved
  • 1 Cup White Wine
  • 1 Cup Pitted Olives, Your Choice
  • 1/2 Cup Fresh Parsley, Chopped
  • 1 Cup Parmigiano Reggiano, Freshly Grated

Instructions

  1. Start water in large pot. Add salt. Cook pasta for about 4 minutes. Reserve pasta water.

  2. Add 2 Tbsp. Olive oil to skillet. Add onion and garlic.

  3. Sauté a few minutes.

  4. Add tomatoes. Cook about 4 minutes.

  5. Deglaze pan with wine. Simmer for a few minutes to reduce sauce.

  6. Add olives and parsley. Stir to combine.

  7. Add cooked pasta to sauce. Top with Parmesan.

  8. Add 1/4 Cup reserved pasta water. Drizzle with olive oil.

  9. Serve.

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