My Recipe Box

Fresh Tomato Sauce with Herbs & Olives


Serves four to five.

  • To learn more, read:
    Fresh Tomato Sauces Fast
  • by from Fine Cooking
    Issue 73

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.

  • 3 Tbs. extra-virgin olive oil
  • 3 large cloves garlic, peeled and lightly smashed
  • 3 Tbs. chopped mixed fresh herbs (e.g., equal parts oregano, rosemary, and thyme)
  • 1 cup coarsely chopped pitted Gaeta or Kalamata olives
  • 1-1/2 lb. cherry tomatoes, rinsed and halved
  • 1/2 tsp. kosher salt; more to taste
  • 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 (kcal): 17, Fat Calories (g): 153, Saturated Fat (g): 2, Protein (g): 2, Monounsaturated Fat (g): 13, Carbohydrates (mg): 9, Polyunsaturated Fat (mg): 2, Sodium (g): 628, Cholesterol (g): 0, Fiber (g): 2,

Photo: Scott Phillips

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