2 tablespoons olive oil
1 clove garlic, chopped
2 tablespoon finely chopped onion
3 tablespoons tomato paste
2 tablespoon sliced, pitted black olives
2 tablespoons chopped Italian parsley
? teaspoon salt, plus salt for pasta water
2 ? cups peeled, seeded, and chopped vine-ripened tomatoes
1 pound spaghetti
In saucepan over medium low heat, warm the oil. Add garlic and onion and saut? gently until vegetables are wilted, about 5 minutes. Stir in tomato paste and allow it to heat gently for 2-3 minutes. Add olives and parsley. Stir well, then stir in tomatoes ? teaspoon salt, and ? cup water. Partially cover and allow the sauce to simmer gently for 20 minutes, stirring occasionally.
Meanwhile, cook pasta according to package instructions. Serve topped with sauce.
For pizza sauce, olives can be doubled. Otherwise, resist the urge, or the olives will overpower the sauce.
from Vegetarian Table: Italian.