- Corkscrew Noodle - 400 g (0.9 lbs)
- Tomatoe - 7-8 large
- Salt -
- Pepper -
- Garlic - 3 cloves of
- Black Olive - 10 whole
- Green Olive - 10 whole
- Basil - 1 kk dried
- Oregano - 1 kk dried
- Thyme - 1 kk dried
- Olive Oil - 3-4 s
- Yeast - 1 tbs
Wash the tomatoes and place into boiling water for 1-2 minutes, remove peel.
Cook the pasta in salted water for 8-10 minutes.
Cut the tomatoes in cubes while retaining juice and set aside.
Heat the olive oil in a pot and then pull it away from heat and throw in the finely chopped garlic and fry for 1 minute. Add to the tomatoes and other spcies. Put back on the fire, pour a half ounce of water and let it boil. When hot, add the sliced or chopped olives, salt and pepper.
Pour the tomato mixture over the the pasta and sprinkle with freshly grated Parmesan cheese.
Also known as: Veggie Tomato Pasta With Tomato Paste