• 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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