1/4 cup torn pitted olives, preferably Castelvetrano
1 14-ounce can cherry tomatoes
12 ounces spaghetti
Kosher salt
1/4 cup peperoncini, thinly sliced
2 ounces Pecorino or Parmesan, finely grated, divided
2 tablespoons unsalted butter
1/2 cup torn basil
Instructions
Heat 2 Tbsp. oil in a large skillet over
medium-high. Cook sausage, breaking up with a
wooden spoon, until cooked through, browned,
and crisp in places, 5–8 minutes. Transfer to a
small bowl with a slotted spoon. Reduce heat to
medium; add onion and olives to skillet. Cook,
stirring often, until onion is translucent,
about 5 minutes. Add tomatoes, increase heat to
medium-high, and cook, mashing tomatoes lightly
and stirring often, until juices are slightly
thickened, about 3 minutes.
Heat 2 Tbsp. oil in a large skillet over medium-high. Cook
sausage, breaking up with a wooden spoon, until cooked through,
browned, and crisp in places, 5–8 minutes. Transfer to a small
bowl with a slotted spoon. Reduce heat to medium; add onion and
olives to skillet. Cook, stirring often, until onion is
translucent, about 5 minutes. Add tomatoes, increase heat to
medium-high, and cook, mashing tomatoes lightly and stirring
often, until juices are slightly thickened, about 3 minutes.
Originally Submitted
3/9/2020
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