in Italy

Pasta with Mediterranean olive sauce

updated

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Ingredients for 5 servings:

  • 150 g green olives, pitted, roughly chopped
  • 150 g olives, black, pitted, roughly chopped
  • 2 tbsp capers
  • 1 onion(s)
  • 1 large carrot(s)
  • 2 garlic cloves, roughly chopped
  • 2 tbsp tomato paste
  • 800 g tomatoes, chopped (can)
  • n. B. Basil leaves, chopped
  • some sugar
  • 3 tbsp vegetable oil for frying
  • 2 tbsp olive oil, cold pressed
  • Pepper, ground
  • 600 g pasta
  • Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onion and carrot, then chop very finely. Cook the pasta according to the package instructions until al dente. Heat vegetable oil in a pan and sauté the carrot and onion. Add the tomato paste and garlic. Gradually add the tomatoes and let them simmer slightly. Add the olive pieces, capers, basil, sugar, pepper, and olive oil. Season with salt, if desired. Simmer for about 7 minutes. Serve on top of the pasta with freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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