Pasta with Black Olives and Tomato Sauce

Serves: 5
Total Calories: 725


2 or 3 cloves garlic, finely chopped
olive oil
1 (28-ounce) can Italian peeled tomato
1 (16-ounce) can black pitted olives, drained and sliced
1 (8-ounce) can tomato sauce
1 pound small pasta shell
1 pound mozzarella cheese, diced
5 slices bacon, cooked and crumbled
grated Parmesan cheese
parsley, finely chopped


Sauté garlic in pan coated with olive oil. Add Italian peeled tomatoes (break big tomato chunks apart with wooden spoon) and simmer for 30 minutes. Stir in olives and tomato sauce. Simmer about 1–1 1/2 hours or until sauce thickens.

Cook small shells according to directions on package and drain. On a serving platter or bowl, layer sauce, shells, and mozzarella cheese. Top with remaining sauce and sprinkle with bacon and Parmesan cheese. Top with parsley.

Nutritional Facts:

Serves: 5
Total Calories: 725
Calories from Fat: 190

This Pasta with Black Olives and Tomato Sauce recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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