Looking for a quicky? Tomato sauce with fresh basil and black olives is an easy goto for just that – a quick lunch or a fast starter for dinner. I only made enough for two but it was so good I should have doubled it.
It is so tasty you will go back for seconds and fight over the leftovers.
This recipe uses store bought tomato sauce But if you have fresh tomatoes and some additional time then for sure, make your own passata (Italian for basic tomato sauce or pulp that has been strained for seeds and skins).
As I said earlier, this is a recipe for two but if you want to double it, it is no problem.
Afraid to you anchovy paste or don’t have it? Ok it is your call but if you have it, it really adds depth and and minimizes the need for salt. No onion or do no like onion? Once again this is your call. It is still very yummy with the onions.
Tomato Sauce with Basil & Black Olives
Ingredients for Tomato Sauce with Basil and Olives
How to make tomato sauce with fresh basil and olives
Start cooking the pasta. You will want some of the pasta water to mix in at the end.
Best to gather all the ingredients first.
Add the olive oil to a pan and heat to medium.
Press the garlic and chop the onion. Add to the pan and let cook for a few minutes to get soft and glassy.
Add the tomato sauce, worcestershire sauce, and the anchovy paste. Mix together and let simmer a minute.
Add the basil and olives. Let cook for about 10 minutes. Do you need more liquid? Then add some of the water from the cooked pasta.
Salt and Pepper to taste.
Serving Size 2
- Amount Per Serving
- Calories 213kcal
- % Daily Value *
- Total Fat 21.5g34%
- Saturated Fat 2.6g13%
- Cholesterol 9mg3%
- Sodium 1201mg51%
- Potassium 491mg15%
- Total Carbohydrate 13.1g5%
- Dietary Fiber 4g16%
- Sugars 5.4g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.