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Penne with Black Olive Sauce


  • 2 medium onions peeled and chopped

  • 0.25 cup olive oil

  • 4 cloves garlic peeled and chopped

  • 28 oz can whole or pureed tomato

  • 1 cup black or green kalamata olive pitted and roughly chopped

  • 3 bay leaves

  • salt & pepper

  • 1 lb farfelle or penne

  • salt to taste


  • 1.

    Sauté the onions with the olive oil in a medium sized saucepan until they soften and begin to turn golden brown, about 5 minutes.

  • 2.

    Add the garlic and cook for another minute or so.

  • 3.

    Pour in the tomato juice from the canned tomatoes, puree the remaining whole tomatoes, and then add to the mixture.

  • 4.

    Add the olives and bay leaves and season with salt and pepper.

  • 5.

    Simmer until slightly thickened, about 10 minutes.

  • 6.

    Taste the sauce and season with salt if needed.

  • 7.

    Meanwhile bring a large pot of water to a boil.

  • 8.

    Add lots of salt and then the pasta.

  • 9.

    Stir well and cook pasta until it's just tender - al dente, about 9 minutes.

  • 10.

    Drain the pasta - but don't rinse it - then immediately toss with the sauce.

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