Piquant Tomato Sauce
- 1 lb dried pasta (strands or thin to medium ribbons)
- 6 tablespoons extra virgin olive oil
- 3 garlic cloves, crushed
- 1 1/2 lbs fresh tomatoes sliced into 6ths
- 1/4 teaspoon crushed red pepper flakes
- 8 sliced pitted black olives (kalamata or gaeta, or use an 8-oz can of drained sliced black olives)
- 2 tsp capers (they say to rinse and drain but we just drain)
- salt, black pepper
- 1 handful torn fresh basil leaves, optional
- additional extra virgin olive oil to toss
- Cook pasta in a large pot of boiling, salted water, until firm to the bite.
- While pasta is cooking, heat oil in a skillet.
- Add garlic and cook over medium heat until fragrant, 1 minute.
- Add tomatoes, olives, capers, and crushed red pepper flakes and cook, stirring frequently, until tomatoes are sizzling hot but still retain their fresh flavor and bright color, about 5 minutes.
- Add salt and pepper to taste.
- Drain pasta and return to the pot.
- Toss pasta with tomatoes and basil (if using), adding 2 tablespoons of additional olive oil if needed.
- Serve immediately.
We make a variation on this with canned tomatoes (1 28-oz can or 2 14-oz cans of diced tomatoes) replacing the fresh tomatoes, and we usually only use 3 tablespoons of oil in the variation, although the original version with the fresh tomatoes is good with the extra oil. Sara 04:50, 15 January 2012 (UTC)