Double-Tomato Pasta

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper red crushed
• 8 ounces farfalle pasta (bow-tie pasta)
• 0.3 cup parsley fresh chopped
• 0.5 cup kalamata olives pitted chopped
• 2 teaspoons olive oil 
• 4 ounces parmesan cheese fresh divided grated
• 2 pounds plum tomatoes seeded coarsely chopped
• 1 cup onion red sliced
• 0.3 teaspoon salt 
• 0.3 cup sun-dried tomatoes packed sliced

Equipment

• bowl
• frying pan
• sieve

Directions

1. Heat oil in a large nonstick skillet over medium-high heat; add onion. Cook 2 minutes, stirring frequently.
2. Add plum tomatoes, salt, black pepper, and red pepper. Reduce heat and simmer 8 minutes, stirring occasionally.
3. Cook pasta according to package directions, omitting salt and fat.
4. Drain into a sieve over a bowl; add sun-dried tomatoes to reserved pasta water.
5. Let stand 10 minutes; drain.
6. Combine pasta and sun-dried tomatoes.
7. Combine pasta mixture and plum-tomato mixture in a large bowl; stir in 3/4 cup cheese, olives, and parsley. Divide pasta evenly among 4 bowls; garnish each with 2 tablespoons Parmesan.