This is post n.100, so now there are 108 recipes here.
Easy Italian Tomato and Olive Sauce for Pasta
2 x 400 g / 14 oz cans Italian peeled tomatoes
2 garlic cloves
salt to taste
2 tbsp olive oil
a few fresh basil leaves
Deli olives, mixed.
Place the content of the two Italian peeled tomato cans into a blender. Add two cloves of garlic, peeled, and blend until smooth. Put the “juice” into a large frying pan, and some water from rinsing the cans (optional). Bring to boil and then simmer, stirring from time to time, for at least 30 minutes, or until the sauce is so thick that when you stir it with a wooden spoon you can see the bottom of the pan (this is very important! most people undercook their tomato sauce and so it remains acidic!).
At this point as the salt to taste, the olive oil, the fresh leaves of basil and a few olives (choose good deli olives in olive oil, not olives in vinegar. Good quality olives in brine are suitable, but rinse them well first). Cover and keep aside, warm, until needed.
Photos and Recipes by Alessandra Zecchini ©