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
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.