1/4 CU minced garlic
3/4 CU diced onion
1/2 CU red wine
2 1/2 CU chopped tomatoes
10 Greek olives, pitted and julienned
1 tsp orange zest
1/4 tsp dried thyme
2 TBLSP tomato paste
6 TBLSP grated Parmesan cheese
1. Lightly spray a medium skillet with nonstick vegetable coating.
2. Sauté garlic and onion until translucent.
3. 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.
4. Serve over pasta. Garnish with 1 TBLSP grated Parmesan cheese.
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