How to prepare pasta with tomato sauce and black olives at home: a Sicilian first course and typical of Southern Italy, simple and tasty for a quick spaghetti

Today the recipe from the pasta sauce with black olives: and first course typical of southern Italian cuisine done with a simple tomato sauce flavored with garlic, onion, basil and lots of black olives. Is’ and Sicilian first course who has all the scent of summer. Save the RECIPE VIDEO and you'll see how simple it is to prepare. To me time seems never enough: I run here and there but I can never do anything that I should. Because of this, at least in the kitchen, I have a supply of easy dishes ready in 10 minutes, That they allow me to bring healthy and good food to the table, but without spending hours in the kitchen.

Tomato and olives: few ingredients for a quick and tasty first course

The pasta with olive sauce is one of these dishes: very few ingredients for a first course which solves it as a family evening, is a plate of spaghetti with friends organized at the last minute. I always add a lot’ hot pepper and pecorino cheese, that give more grit to the plate. You can use ready-made tomato puree or take advantage of fresh tomatoes and prepare the FRESH HOMEMADE TOMATO SAUCE.

Quick first course recipes

I admit that I have a soft spot for tomato and olive based sauces, preferably spicy, like the PASTA PUTTANESCA Roman tradition, now unobtainable in restaurants despite its simplicity. Or the SPAGHETTI TURIDDU, a simple Sicilian recipe but with a unique taste. Or the classics SPAGHETTI CARRETTIERA. Or even them SPAGHETTI SICILIANA. And like this one pasta with black olive sauce, Try it tonight. So you tell me what you think, I wish you a good day!

PASTA SAUCE WITH OLIVES (easy recipe)

Portions: 4 Preparation: 10 minutes Cooking: 15 minutes 15 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 6 voted )

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Ingredients

360 grams of spaghetti

200 grams of black olives in brine

basil and fresh parsley

600 grams of peeled tomatoes or fresh tomatoes such as Piccadilly or Datterino in season

1 red pepper

1 clove of garlic

2 shallots or an onion of Tropea Igp

salt and pepper

extra virgin olive oil

grated pecorino canestrato siciliano Dop

Procedure

First look at the RECIPE VIDEO step step.

FOR THE SAUCE - To prepare the dough to olive sauce, We need to finely chop the onion and the parsley. Denocciolare black olives and cut them into small pieces.

Put into a pan olive oil, garlic and chilli pepper (whole for a dish less spicy or slices with seeds for a plate really spicy) and cook on low heat. When the garlic is golden, remove it and add the chopped onion and a little hot water.

Cook until the onion is wilted. Add the tomatoes and half of the parsley. Add a little salt and cook until the sauce has been restricted, approximately 10 minutes.

As for the tomato sauce is the right consistency, join black olives cut into pieces, cook another 2-3 minutes and cook the sauce waiting for the pasta cooking. Fire off, add parsley or basil.

FOR PASTA - Boil the pasta in plenty of salted water and drain it al dente, keeping a little cooking water. Toss the pasta with the sauce with olives, possibly adding a little grated pecorino cheese and another little of finely chopped parsley. Serve the pasta with olive sauce immediately and enjoy your meal!

Note

THE SUGGESTION: If you want to prepare this pasta without cheese, perhaps to serve a vegetarian or vegan, You can garnish the Sicilian, with fried bread crumbs, The so -called 'muddhic mudicum'. In season, You can also use fresh tomatoes to prepare the sauce, Obviously eliminating the seeds and vegetation water.

Combination: A red non-full-bodied and with soft tannins is our suggestion for this pasta. The tasty sauce with olives and aromas of garlic and parsley lead us to choose a Chianti Classico DOCG. We tried it with the Meleto Castle, Chianti Classico Docg, Vintage 2015. A wine with intense red color, with cherry and purple and pink notes. Good acidity and the fruity taste that is enveloping. The tannins are in perfect balance.