A few tablespoonfuls of black olive paste add depth of flavor to a simple tomato sauce.
1 28oz can San Marzano crushed tomatoes
1 medium yellow onion, diced
2 cloves garlic, minced or crushed
1/2 tsp red pepper flakes
1/2 cup red wine
1 tbsp tomato paste
2 tbsp black olive paste
Some grocery stores sell pure pureed black olive paste in the same refrigerator section as fresh pastas and sauces. Black olive tapenade is a good substitute as long as other flavors in the tapenade will pair well with the flavors in the sauce. To get the best flavor from your pasta and sauce, add the pasta directly to your sauce when it is almost al dente.
In a two or three quart saucepot, pour a tablespoon or two of olive oil and begin to sweat your diced onion. When the onion is almost translucent, add the garlic. When the onion is translucent and the garlic is fragrant, add all of the other ingredients and simmer for a few minutes until the flavors are well combined. Season to taste. For a more prominent black olive flavor, stir in an extra tablespoon of black olive paste just before adding your pasta.
Servings: about 4-6 depending on the type of pasta used
Time to make: about 10-15 minutes