Fusilli with Fresh Tomato and Olive Sauce Recipe | Epicurious

Ingredients

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