Fusilli with Fresh Tomato and Olive Sauce

• 1/4 cup olive oilolive-oil
• 1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
• 1 medium onion, choppedonion
• 6 garlic cloves, choppedgarlic
• 1/2 teaspoon dried crushed red pepperbell-pepper
• 1 1/2 pounds plum tomatoes (about 8 large), choppedplum
• 2 tablespoons tomato pastetomato-paste
• 2 tablespoons red wine vinegarred-wine-vinegar
• 1 pound fusilli, freshly cooked
• 1 1/2 cups coarsely grated Parmesan cheese (about 4 ounces)parmesan
• 1 cup chopped fresh basilbasil

1. 01Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.

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