3 tablespoons olive oil
2 tablespoons butter
1 cup diced onions
1 cup diced celery
1 cup diced green bell pepper
2 large cloves garlic, chopped
1/2 teaspoon dried oregano, crushed
black pepper to taste
Cajun or Creole seasoning to taste
6-8 tablespoons olive salad
1 cup pasta water or chicken broth
grated Parmesan cheese
1 lb. rotini, cooked and drained, reserving 1 c. pasta water

Heat olive oil and butter in large skillet.  Add diced onions, celery and bell pepper until limp. Add garlic, oregano and black pepper and saute’ 2 minutes.  Add olive salad and mix well.  Pour pasta water or chicken broth and heat thoroughly. Pour over hot, cooked pasta and sprinkle with Parmesan cheese.

Serves 4-6

This recipe adapts well to pre-cooked chicken, leftover turkey, cooked shrimp, pre-cooked sausage or Italian cold cuts (1/3 lb. ea. chopped salami, ham and mortadella) – add to skillet along with garlic and proceed with recipe.

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