1 tbsp. olive oil
2 tbsp. dry vermouth or white wine
1/2 c. cream
1 c. black olives, cut in half
1/2 c. grated Parmesan cheese
1/2 c. diced onion
1 (14.5 oz.) can chunky tomato (Italian style)
8 oz. pasta penne or rigatoni, cooked, drained and kept warm

Heat oil; saut 4 to 5 minutes. Add wine and cook for 1 minute. Stir in tomatoes, cream, olives, pasta and Parmesan cheese and toss well. Sprinkle with green onion before serving.