Quick Summer Pasta
Instructions:
- 2 1/ 2 tablespoons extra virgin olive oil
- 1 clove of garlic, peeled and crushed
- 1 dried peperoncino, or hot red pepper flakes to taste
- 1 pound ripe tomatoes, peeled, seeded, chopped, and drained (450 g)
- 8 sun-dried tomatoes (about 1 / 2 cup), very finely chopped
- 1/ 3 cup pitted oil-cured black olives, halved if large (75 g)
- 1/2 pound spaghettini or other long pasta (300 g)
- 11/2 tablespoons chopped basil or parsley
- Put on a large pot of lightly salted water to boil for the pasta.
- Meanwhile, heat the oil in a 10-inch (25-cm) skillet. Add the garlic and peperoncino and cook over moderately low heat until the garlic is light brown. Discard both the garlic and the peperoncino.
- Add the fresh tomatoes, dried tomatoes, and olives to the skillet. Raise the heat to moderate and simmer for 4 to 5 minutes, until the sauce comes together.
- Cook the pasta al dente. Drain thoroughly (because the tomatoes usually release some liquid) and add the pasta to the skillet with the sauce. Mix well over the lowest heat and serve at once, with the basil sprinkled on top.