Thin Spaghetti with Tomato and Black Olives from The Classic Pasta Cookbook by Giuliano Hazan
This is such a simple sauce, yet immensely satisfying. Black olives add a mouthwatering savory dimension to this sauce. Don’t cook the olives in the sauce for too long or it will become bitter.
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Ingredients
- 2 cups canned whole peeled tomatoes with their juice, coarsely chopped
- 2 tablespoons parsley, finely chopped
- Freshly ground black pepper
- Salt
- 2 teaspoons garlic, finely chopped
- 4 tablespoons extra virgin olive oil
- ¼ cup black olives, pitted and julienned
- 1 pound spaghettini
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