Pasta Augusto Recipe
"Linguini and sautéed sliced black olives (al olio) topped with RR Italian Peppers and grated Parmesan cheese" - Rose Romano
1 lb of Linguini Pasta
2 4 oz. cans of sliced black Olives
4 tbsp Olive Oil
2 small Garlic Cloves
1 Shallot & 1/2 tsp Salt & Basil
3 tbsp of RR Italian Peppers
1 tsp of Parmesan Cheese
Cook one pound of linguini pasta (al dente).
In small pan, low heat, combine 4 TBS olive oil, two small garlic cloves and one shallot (both minced), ½ tsp each salt and dry basil; sauté 2-3 minutes, stirring.
Strain pasta; in same pot (empty) combine olive oil mixture, pasta, two cans (4 oz each) of sliced black olives (strained) and mix well. Heat on low for one minute, stirring.
Place portions on dishes; sprinkle with 1 tsp grated Parmesan cheese.
Top with 3 TBS of heated RR Italian Peppers.