Traditional Tomato with Black Olives Sauce

Today an easy, fast,and traditional recipe for a pasta dish with a first video presentation.You can find us on Youtube.

750 gr. Tomato purée/passata 50 gr. Onion 50 gr. Carrot 50 gr. Celery 20/30 black olives 2 tbsp. Extra virgin Olive Oil salt, pepper, sugar

Chop all the vegetables fine.

Pour the oil in a casserole and cook the chopped vegetables for 2 minutes on moderate heat.

Add the olives.Chopped or not ,as you prefer.

Add the tomato purée, a small glass warm water, salt, and pepper.

Let it cook for 5 minutes, then taste the sauce and add 1 pinch sugar if necessary

Cook for approximately other 5 minutes.

A little sugar will take out some of the tomatoes’ acidity.

A little peperoncino (Italian hot Chili pepper)will give a spicy taste

A little cream will create a more delicate flavour.

Pasta secca (dry pasta) many time is considered less important than fresh pasta with eggs. In reality, it’s just a personal choice for the kind of pasta you want to eat that day. It’s probably lighter than the other as there are no eggs. You can easily buy a pre-packaged (buy an excellent tasty brand)

Boil water in a large pot. To make sure pasta doesn’t stick together, use at least 2 quarts of water for every 100 gr. of pasta.

Bring the water to the boil.

Add a handful of rock salt. Is fine. The salty water adds flavour to the pasta.

Add pasta and cook it for ca. 8 minutes, stirring it a couple of times

Test the pasta by tasting it. It has to be “ al dente “(not overcooked)

In a bowl pour half of the tomato sauce.

Drain the pasta and pour it into the sauce

Add the rest of the sauce and mix well.

Buon appetito !