Double Olive Marinara atop Organic Whole Wheat Fettuccine

Serving Size:  4-6


1 lb. Pappardelle’s Organic Whole Wheat Fettuccine
1 tablespoon extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup green olives, sliced and pitted
1 (2-1/4 oz.) can ripe black olives, sliced
1/2 teaspoon sugar
Pinch of red pepper flakes
1 teaspoon fresh oregano
1/3 cup white wine
1 (28 oz.) can crushed tomatoes
Freshly grated Parmesan cheese (optional)
Fresh basil (optional)


  1. In a large skillet, heat oil and sauté onion for about 3 minutes. Add garlic and sauté one minute. Add olives, sugar, red pepper flakes, and oregano. Cook 1 minute, stirring constantly. Add wine. Stir in tomatoes. Bring to a boil. Reduce heat to low and let simmer for up to 45 minutes, checking frequently to make sure sauce doesn’t burn.
  2. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  3. Serve sauce over individual plates of pasta. Garnish with Parmesan and basil, if desired.