1/4 cup minced garlic
3/4 cup diced onion
1/2 cup red wine
2 1/2 cups chopped tomatoes
10 Greek olives, pitted and julienned
1 tsp orange zest
1/4 tsp dried thyme
2 Tbsp tomato paste
6 Tbsp grated Parmesan cheese
Lightly spray a medium skillet with nonstick vegetable coating.
Sauté garlic and onion until translucent.
Add red wine and let simmer until liquid is very thick and almost evaporated. Add tomatoes, olives, orange zest, thyme and tomato paste. Cook for 25 minutes, or until slightly thickened.
Serve over pasta. Garnish with 1 tablespoon grated Parmesan cheese.
|Servings||6 (1/2 cup ea.)|