recipe

It's been a while!

Last night Devrits and Meggsie dropped in and I whipped up a variation of my standard quick tomato sauce. It didn't add much prep time and was a hit with the guests, so here it is.

ingredients
1 28oz can diced or crushed tomatoes, preferably packed in juice and not tomato puree- they don't usually tell you, so check the fine print on the label.

3 tbs olive oil

2-3 cloves of garlic, minced

3 Anchovy fillets, minced

1 handful of good olives, roughly chopped (I used some Kalamatas from Trader Joes)

1 tsp salt

1/2 tsp sugar


Sautee the garlic and anchovies in olive oil for a minute or so.
dump in the can of tomatoes and cook over medium heat until the sauce begins to thicken and the tomatoes to break down, stirring occasionally, about 10 minutes.

After the sauce thickens add the olives, salt and sugar, stir well and cover until the pasta's done. Check and adjust the seasoning if required, then mix it all together and serve with grated Parmesan.

If you time it right (which I hardly ever do) the sauce & pasta will be ready simultaneously.