Tomato Pasta with Black Olives

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz rigatoni and cook until al dente, about 11-12 minutes. Reserve 1 cup of pasta water, then drain.

Step 2

While the pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute.

Step 3

Pour in the 24 oz crushed tomatoes and 1 tsp salt. Simmer, stirring occasionally, until the sauce thickens slightly, about 10 minutes.

Step 4

Stir in the 0.5 cup black olives and the drained pasta. Toss to coat, adding reserved pasta water a splash at a time if the sauce seems dry.

Step 5

Remove from heat and stir in the 0.5 cup grated Parmesan and 0.25 cup chopped basil. Serve immediately with extra Parmesan if desired.

Step 6

For a spicier kick, add a pinch of red pepper flakes with the garlic.