Pasta tomato and olives

Pasta with tomato and olives is a simple and flavorful dish, perfect for a quick meal but full of taste. Here’s how to prepare it.

Ingredients

• 320 g of pasta (spaghetti, penne or a short pasta of your choice)
• 400 g of peeled tomatoes or tomato puree
• 100 g of pitted black olives (Gaeta type for a more Italian touch)
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• A pinch of chili pepper (optional)
• Fresh basil to taste
• Salt to taste
• Ground black pepper to taste (optional)

Preparation

1. Start by boiling a pot of salted water for the pasta.
2. Meanwhile, heat the extra virgin olive oil in a large pan and gently fry the garlic cloves, taking care not to burn them.
3. Add the olives (if they are large you can cut them into rings or pieces) and sauté for a minute with the garlic.
4. Remove the garlic and add the peeled tomatoes or tomato puree to the pan with the olives. If you are using peeled tomatoes, crush them slightly with a spoon. Let the sauce cook for about 10-15 minutes, adjusting the salt and adding chili pepper if you want a spicy touch.
5. Meanwhile, cook the pasta according to the instructions on the package to have it al dente.
6. Drain the pasta reserving some of the cooking water and add it to the pan with the tomato and olive sauce.
7. Stir vigorously for a few minutes, if necessary add a few tablespoons of the cooking water to make the sauce creamier.
8. Sprinkle with hand-torn fresh basil to prevent it from blackening and, if desired, add a grinding of black pepper.
9. Serve hot.

Curiosities

Black olives from Gaeta are typical of Italian cuisine and give the dish a unique flavor, but you can also use other varieties of olives according to your personal taste. Moreover, for an even more Mediterranean touch, you could add capers at the end of cooking.

Enjoy your meal!