1/4 cup olive oil 1 cup Kalamata olives or other brine-cured black olives,
pitted, chopped
1 medium onion, chopped
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes (about 8 large), chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 pound fusilli, freshly cooked
1 1/2 cups coarsely grated Parmesan cheese (about 4 ounces)
1 cup chopped fresh basil
Heat olive oil in heavy large pot over medium-high heat.
Add olives, chopped onion, chopped garlic and crushed red pepper and
saut� until onion begins to soften, about 4 minutes.
Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes.
Mix in red wine vinegar.
Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine.
Season to taste with salt and pepper. Transfer to large bowl.
Serve with remaining Parmesan cheese.
Serves 6.