Fresh Tomato Sauce with Herbs & Olives
Suggested pasta: 1 lb.dried fusilli, gemelli, or other short, sturdy pasta.
Beyond pasta: Serve over grilled chicken breasts, salmon, or tuna steaks. Toss with hot chunks of boiled potatoes for a potato-tomato salad.
Cheese option: Freshly grated Parmigiano Reggiano or Pecorino Romano.
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3 Tbs. extra-virgin olive oil
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3 large cloves garlic, peeled and lightly smashed
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3 Tbs. chopped mixed fresh herbs (e.g., equal parts oregano, rosemary, and thyme)
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1 cup coarsely chopped pitted Gaeta or Kalamata olives
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1-1/2 lb. cherry tomatoes, rinsed and halved
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1/2 tsp. kosher salt; more to taste
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Freshly ground black pepper
In a 10- or 11-inch sauté pan, heat the oil and garlic over medium-low to medium heat, stirring occasionally, until the garlic infuses the oil but doesn't brown, 3 to 5 minutes. Using a fork, fish out and discard the garlic. Sprinkle in the herbs and olives and raise the heat to medium. Stir to combine and sauté for about a minute. Add the tomatoes, salt, and pepper to taste. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until the tomatoes have been reduced to a thick, pulpy sauce, 15 to 20 minutes.
To serve with pasta
While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook the pasta until al dente. Drain it well. Taste the sauce and adjust the seasonings if needed. Toss the pasta with three-quarters of the sauce and divide among individual serving bowls. Spoon a little of the remaining sauce over each serving and sprinkle on the cheese, if you like.
nutrition information (per serving):
Size
:
based on five servings without pasta;
Calories
(kcal):
193;
Fat
(g):
17;
Fat Calories
(kcal):
153;
Saturated Fat
(g):
2;
Protein
(g):
2;
Monounsaturated Fat
(g):
13;
Carbohydrates
(g):
9;
Polyunsaturated Fat
(g):
2;
Sodium
(mg):
628;
Cholesterol
(mg):
0;
Fiber
(g):
2;
Photo: Scott Phillips
