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Double Olive Marinara atop Organic Whole Wheat Fettuccine

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Serving Size: 
  • 1 lb. Pappardelle’s Organic Whole Wheat Fettuccine
  • 1 tablespoon Bella Sol California Extra Virgin Olive Oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup green olives, sliced and pitted
  • 1 (2-1/4 oz.) can ripe black olives, sliced
  • 1/2 teaspoon sugar
  • Pinch of red pepper flakes
  • 1 teaspoon fresh oregano
  • 1/3 cup white wine
  • 1 (28 oz.) can crushed tomatoes
  • Freshly grated Parmesan cheese (optional)
  • Fresh basil (optional)
  1. In a large skillet, heat oil and sauté onion for about 3 minutes. Add garlic and sauté one minute. Add olives, sugar, red pepper flakes, and oregano. Cook 1 minute, stirring constantly. Add wine. Stir in tomatoes. Bring to a boil. Reduce heat to low and let simmer for up to 45 minutes, checking frequently to make sure sauce doesn’t burn.
  2. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  3. Serve sauce over individual plates of pasta. Garnish with Parmesan and basil, if desired.

From This Recipe

$8.25 | 1 lb. package