Prep Time10 minutes
Cooking Time20 minutes
2 tablespoons extra-virgin olive oil, plus more for serving
½ large yellow onion, peeled and finely diced
4 large cloves garlic, peeled and finely chopped
12 ounces dry linguine
½ teaspoon red pepper flakes
2 sprigs fresh oregano, plus more for serving
1½ teaspoons fine sea salt
½ teaspoon black pepper
1 cup PEARLS Specialties Pitted Kalamata Olives
1 cup PEARLS Specialties Garlic-Stuffed Olives
1 (28-ounce) can diced tomatoes
2½ cups water
Freshly grated parmesan, for serving
Place a wide pan or skillet over medium heat. Add the oil, onion, and garlic and cook until fragrant and golden, 3 minutes, stirring frequently. Remove from the heat.
Add the pasta, pepper flakes, oregano sprigs, salt, pepper, Kalamata olives, garlic-stuffed olives, tomatoes and their liquid, and water to the pot. Place over medium-high heat and bring to a simmer, stirring occasionally to prevent the pasta from sticking. Cover and cook at a low simmer, stirring occasionally, 12-14 minutes until pasta is tender and liquid has thickened to a sauce, stirring every couple of minutes to prevent sticking to the bottom of the pan. Cover and let sit 2 minutes.
Give it another stir, and serve the pasta topped with a pinch of oregano leaves, a drizzle of olive oil, and a good grating of parmesan.