Update my dinner status, I'm making this tonight.
74 chefs marked this as Favorite
4 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 1 : 55 Active Time: 0 : 25
US/Metric: [convert to metric]
Ingredients
- 1 pound Medium shells
- 1/3 cup Extra-light Tasting Olive oil
- 2 can (12 oz) Tomatoes whole peeled
- 1 can (16 oz) Black olives sliced
- 1/2 cup Fresh Parsley chopped
- 1 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 clove Garlic (Use two if cloves are small)
Preparation
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain.
Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine.
Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
