Another gem from Diana Koeth, we’ve been making it for years!
- 1 onion, diced
- 2 garlic cloves
- 7 tbsp olive oil
- 1 small can tomato paste
- water, 1 cup or more as needed to thin the tomato paste to a sauce consistency
- 20-30 kalamata olives, pitted and sliced
- 1/4 tsp dry oregano
- 1/4 tsp dry basil
- 1/4 tsp crushed red pepper flakes
- 3 slices of white bread
Cut the bread onto cubes and sauté the cubes in 3 tbsp of olive oil until browned, set aside. Then sauté the onion and garlic in 4 tbsp olive oil on low until softened. Add the tomato paste, water and mix until the consistency is that of regular tomato sauce, add the seasonings, plus salt and pepper to taste and simmer on low for 20 minutes for the flavors to deepen. Add the olives to the sauce and toss with a lb of al dente pasta. Garnish the pasta servings with the toasted bread cubes and top with grated parmesan or pecorino.