Friday, July 8, 2011

Easy Italian Tomato and Olive Sauce for Pasta, and 100 posts

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 ©


  1. Could I use a bottle of passata instead of the cans of peeled tomatoes?
    Thank you for the lovely recipes!

  2. Congratulations on post 100!

    Mike would love this recipe. He adores olives. Me, not so much, but I'm going to give this to him to make. :)

  3. @ Yvonne, of course you can use a bottle of passata, it will be quicker :-). Using canned tomatoes is cheaper, especially for me since I make tons of tomato sauces ;-).

  4. So some posts have more than one recipe?! I'll have to go to the beginning of your blog and read forwards... when I'm at work.

  5. Some posts are menus with more recipes. :-)