My Italian-born mother-in-law is a wonderful cook. She has always made delicious “first-dish” pasta meals using relatively few basic ingredients and seasonings, and she has the gift of knowing how to blend these perfectly! On any given day, when faced with my favorite dilemma “what am I going to cook tonight”, my thoughts go directly to these tried-and-true recipes, learned by watching her prepare them time and again.
Olive Sauce is the first in my new series “Super Simple Italian”, based on Olga’s everyday meals, and I hope you’ll enjoy the recipes that will follow. Please bear in mind that these recipes do not lend themselves to exact measurements of ingredients (a lot has to do with personal taste) but I’ll do my best to give good approximations. With a supply of olive oil, garlic, fresh basil, flat-leaf parsley, salt, pepper, and pasta on hand, you should be good-to-go!
1 can Italian crushed tomatoes (28 oz.)
1/3 jar Gaeta olives, pits removed
3 cloves garlic, sliced
1/4 cup fresh flat-leaf italian parsley
1/3 cup (+/-) olive oil
Black pepper, to taste
1 lb. linguine (I like Barilla)
Note: The olives are somewhat salty, so you might want to taste the sauce before adding salt.
Saute garlic, olives and parsley in olive oil until garlic is lightly browned. Add crushed tomatoes, and season with black pepper. Bring to a boil and simmer, immediately, on low, for approx. 45 minutes, stirring frequently. Boil pasta according to package directions, drain, and pour sauce over pasta.
thanks, google translator 😉