If the chopped tomato is especially juicy, it can thin the sauce. Place the chopped pieces in a strainer or colander set over a bowl. Allow tomato pieces to drain 10 to 15 minutes to remove excess juices.
Prep Time: 20 mins
Total Time: 45 mins
Servings: 6 side-dish servings
Directions
Ingredients
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups peeled, seeded, and chopped ripe fresh tomatoes (about 3 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup sliced pitted ripe olives
- 1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
- 6 ounces dried capellini or spaghetti
- Freshly shredded Parmesan cheese
Directions
1
For sauce, in a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
2
Stir in 2 cups of the tomatoes, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in the remaining chopped tomatoes, olives, and basil. Heat through.
3
Meanwhile, cook capellini according to package directions. Drain. Serve tomato sauce over capellini. Sprinkle with Parmesan cheese. Makes 6 side-dish servings.
Make ahead tip
Prepare sauce; cover and chill up to 24 hours. Reheat to serve with pasta.
Nutrition Facts
Calories 202, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 202 mg, Carbohydrate 31 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 10%, Vitamin C 48%, Calcium 6%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
