Farfalle with Olive Marinara

For dinner tonight I knew I wanted to make pasta… but I didn't know what exactly I wanted to do, so I just started throwing stuff in the pan, and it came out nicely! I used boca crumbles, but of course ground beef/pork/veal could be substituted in the sauce.

Farfalle with Olive Marinara

½ lb. mini farfalle

8 oz. boca crumbles (or ½ lb. ground beef)

1 onion, minced

3 cloves garlic, sliced thin

Salt and pepper

Pinch crushed red pepper flakes

1 c. dry red wine

1 15 oz. can crushed tomatoes

1 tsp. chopped oregano

10 green olives, chopped

Shaved parmesan cheese

Torn basil

Bring a large pot of water to a boil, salt and drop in pasta.

In a large skillet over medium, cook gound beef, onions and garlic until meat is cooked and onions are soft, season with salt and pepper. Turn to high, add red wine, reduce by half. Turn to low, add tomatoes, oregano, red pepper flake, and olives. Combine and heat through.

Drain pasta, add to sauce pan and toss to distribute.

Plate, top with cheese, and serve.