Spaghetti With Olives + Fresh Tomato Sauce

Ingrédients

• 6 tablespoons olive oil
• 1 small onion
• 2 garlic cloves
• 400 grams / 14.10 oz fresh and ripe tomatoes (stems removed)
• 40 grams / 1.4 oz kalamata olive slices
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/3 teaspoon sugar
• 250 grams / 8.8 oz spaghetti

Préparation

1. 1

   Boil pasta according to package instructions remove 2 minutes earlier to finish off in the sauce later on. Save 1/2 cup of the water you boiled the pasta in and set aside.

2. 2

   In a blender or food processor, add the garlic and onion, along with 1 tablespoon of olive oil. Blend until smooth. Remove and set aside. Rinse the blender to remove remnants of the paste.

3. 3

   Cut the tomatoes into chunky pieces and add to the blender or food processor and blend until smooth.

4. 4

   In a large saucepan or skillet, heat the remaining 5 tablespoons of olive oil over medium-high heat. Add the onion and garlic paste and cook for a minute or 2 until golden in color.

5. 5

   Pour in the blended tomatoes and season with a bit of kosher salt (keep in mind the pasta water which already contains a bit of salt). Add the sugar and cook stirring occasionally for 5-6 minutes until the sauce looks like it starts to drain up and get sticky to the bottom. Then pour the pasta water in, add the oregano and thyme. Reduce heat to medium and simmer for 5 minutes more uncovered.

6. 6

   Add the olives and pasta and cook for one minute more stirring with a wooden spoon.

7. 7

   Serve pasta with a generous sprinkle of freshly ground pepper, and some Greek Kefalotyri, Parmesan or Pecorino cheese.