Pasta sauce with black olives: a first dish of the cuisine of Southern Italy, and of course of the Sicilian cuisine, that has all the smell of summer. To me time seems never enough: I run here and there but I can never do anything that I should. for that, at least in the kitchen, I have a supply of easy dishes, ready in 10 minutes, that allow me to bring to the table healthy and good foods, but without spending hours in the kitchen.
The pasta with the sauce with olives is one of these plates: very few ingredients, only tomato, garlic, Onion, parsley and black olives, for a first plate which solves both 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. I admit I have a weakness for sauces based on tomatoes and olives, preferably spicy, as 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. And with this paste to the black olives sauce, to try tonight so you tell me what you think, I wish you good day!
360 grams of spaghetti
200 grams of black olives
fresh parsley, to taste
600 grams of peeled tomatoes
1 red pepper
1 clove garlic
2 shallots or onion
salt and pepper, to taste
extra virgin olive oil, to taste
Pdo pecorino cheese, to taste
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 (whole for a dish less spicy or slices with seeds for a plate really spicy) and cook on low heat. When 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. Aggiungere un po' di sale e cuocere finché il sugo non si sarà ristretto, 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.
Boil the pasta in salted water and drain it al dente, conservando un po' di acqua di cottura. Toss the pasta with the sauce with olives, aggiungendo eventualmente un po' di pecorino grattugiato e un altro poco di prezzemolo tritato finemente. Serve the pasta with olive sauce immediately and enjoy your meal!
MATCHING: 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 tested it with the Castle of Meleto, Chianti Classico Docg, Vintage 2015. A wine with intense red color, with cherry and purple and pink notes. Buona l'acidità e il gusto fruttato che risulta avvolgente. The tannins are in perfect balance.
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 'dough atturrata'. In season, You can also use fresh tomatoes to prepare the sauce, obviously removing the seeds and vegetation water.